Snowball Frozen Salad Recipes

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RIPE BANANA--SNOWBALL SALAD



Ripe Banana--Snowball Salad image

I was searching for something to do with my over-ripened bananas and came across this one from my husband's Oklahoman grandmother (one of the few dessert salads from Texhoma that doesn't involve jell-o!). I ended up making something else, but am collecting and freezing bananas to try this one. It looks tasty and super simple. Cook time is freezing.

Provided by allie_from_cali

Categories     Frozen Desserts

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups sugar
1 (8 ounce) container sour cream
2 tablespoons lemon juice
1 (12 ounce) container Cool Whip
1 (16 ounce) can crushed pineapple, drained
1/2 cup chopped maraschino cherry, well drained
1 cup chopped pecans
3 very ripe bananas, mashed

Steps:

  • Mix in order listed.
  • Pour into dish and freeze overnight.
  • Serve frozen.

Nutrition Facts : Calories 683.8, Fat 36, SaturatedFat 18.8, Cholesterol 17.5, Sodium 36.7, Carbohydrate 93.1, Fiber 3.9, Sugar 82.1, Protein 4.6

DIRTY SNOWBALL



Dirty Snowball image

Coffee, creme de menthe and Irish cream mingle in this shot that tastes like a chocolate mint candy.

Provided by embrcd

Categories     Drinks Recipes     Shot Recipes

Time 5m

Yield 1

Number Of Ingredients 3

⅓ (1.5 fluid ounce) jigger coffee flavored liqueur
⅓ (1.5 fluid ounce) jigger creme de menthe liqueur
⅓ (1.5 fluid ounce) jigger Irish cream liqueur

Steps:

  • In a shot glass, combine the coffee liqueur, creme de menthe, and Irish cream liqueur. Drink all at once.

Nutrition Facts : Calories 170.6 calories, Carbohydrate 19.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.2 mg, Sugar 11.9 g

SNOW BALL DESSERT



Snow Ball Dessert image

This recipe is light and fluffy, and if you like fruit, you'll love this dish!

Provided by Lesslie

Categories     Desserts

Time 2h5m

Yield 8

Number Of Ingredients 8

2 (16 ounce) packages frozen whipped topping, thawed
1 cup sour cream
1 ½ cups white sugar
6 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained
1 cup maraschino cherries, sliced
3 bananas, sliced
1 cup chopped pecans

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.

Nutrition Facts : Calories 777.4 calories, Carbohydrate 97.7 g, Cholesterol 12.6 mg, Fat 44.4 g, Fiber 3.3 g, Protein 4.4 g, SaturatedFat 29.1 g, Sodium 44.8 mg, Sugar 79.7 g

SNOWBALL



Snowball image

I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

1/2 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
3 tablespoons baking cocoa
1 teaspoon vanilla extract
2 cups graham cracker crumbs (about 32 squares)
3-1/2 cups sweetened shredded coconut, divided
32 to 35 large marshmallows

Steps:

  • Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

SNOWBALL CAKE



Snowball Cake image

Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. -Judith Guthrie, Charleston, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 16 servings.

Number Of Ingredients 9

2 tablespoons unflavored gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1 tablespoon lemon juice
1 can (20 ounces) crushed pineapple, drained
1 carton (16 ounces) frozen whipped topping, thawed, divided
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1-1/2 cups sweetened shredded coconut

Steps:

  • In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping., Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours., Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut.

Nutrition Facts :

SNOWBALL CUPCAKES



Snowball Cupcakes image

A cake mix gives you a head start on these delectable, cream-filled wintertime treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 12

1 box Betty Crocker™ devil's food cake mix
2/3 cup water
1/3 cup vegetable oil
1/2 cup sour cream
2 eggs
1 package (3 oz) cream cheese, cut into 24 cubes
1/2 cup sugar
2 tablespoons water
2 egg whites
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
2 cups coconut

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show).
  • Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes.
  • In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla.
  • Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 200 mg, Sugar 20 g, TransFat 0 g

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