Snowball Dessert Recipes

SNOWBALL CAKE I

Steps:

• Line a 4 quart round mixing bowl with parchment paper.
• Break cake up into small bite-sized pieces.
• Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup.
• Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken.
• Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
• Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight.
• Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

SNOWBALL DESSERT

Steps:

• Beat Neufchatel and 2 Tbsp. milk in large bowl with mixer until blended. Gradually beat in remaining milk.
• Add dry pudding mix; beat 2 min. Fold in COOL WHIP and marshmallows.
• Scoop into 12 mounds on parchment-covered baking sheet, using about 1/2 cup COOL WHIP mixture for each mound.
• Freeze 1 hr.

SNOWBALLS RECIPE IS VERY SIMPLE

Steps:

• Separate the egg yolk and keep the white portion. Make sure no part of egg skin or yolk remains. The yolk will not allow you to make good foam. It is better to use an egg separator. Take a dry bowl and add vanilla essence and beat the white portion of egg in the bowl using an egg beater. Beat until the thick foam is created, and it does not fall even you upside down the bowl.
• Boil the liquid milk in a widespread dish. Put a small portion of the thickened foam over the milk, each of one tbsp size. Use a tablespoon or round-shaped spoon or you can use a measuring spoon. So that it will look like a ball.
• Cook for one minute. Turn the floating pieces of egg foam to cook on both sides. The color will turn to light yellow. Then take the pieces of foam in a wide serving dish. Take out the foam pieces after one minute. Boiling for a longer time, the foam pieces will lose spongy posture and will become hard.
• Boil the remaining milk further. Add condensed milk. Dilute the cornflour with half a cup of cool liquid milk and add to the milk mixture. Add sugar and boil until the milk is thickened and the color turns to light yellow. Put the milk over the foam pieces in the serving dish. Foam pieces will float and decorate those with cherry slices or nuts slice, or as you like.

SNOW BALL DESSERT

Steps:

• In a large bowl, mix the thawed frozen whipped topping, sour cream, sugar, lemon juice, pineapple, maraschino cherries, bananas and pecans. Chill in the refrigerator approximately 2 hours before serving.

ICE CREAM SNOWBALLS

Steps:

• Scoop ice cream into 12 balls. Place on a baking sheet and freeze until solid. Roll in coconut. Garnish with mint if desired.

CHOCOLATE-FILLED MERINGUE SNOWBALLS

Steps:

• Heat oven to 250° F. Generously grease cookie sheets with shortening.
• In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
• In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
• Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
• Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

SNOWBALL COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a large baking tray with baking parchment. Tip the pecans into a food processor and blitz until they resemble a rough powder. Tip into a bowl and stir in the flour.
• In a separate bowl, beat the butter, caster sugar and orange zest together with an electric whisk until pale and fluffy. Add the flour and pecan mix and stir with a wooden spoon until everything comes together in a rough dough. Shape into 10 even-sized balls and put on the tray.
• Bake for 15 mins until set but the top is still pale in colour. Leave to cool on the tray for 5 mins, then, once cool enough to handle, gently roll the balls in the icing sugar and return to the tray. Leave to cool completely. Will keep in an airtight container for up to five days. Dust with more icing sugar just before serving.