Snowball Cake
While we can't encourage choosing ice cream as a healthy snack option, our coconut snowball sundae is a smart choice if you're planning to indulge.making ice cream is as easy as whisking together five ingredients, pouring.
Recipe Summary Snowball Cake
A grown-up version of the classic lunchbox treat, this cake will bring back memories and bring up the question we all had as kids: how did the cream filling get in there?Ingredients | Snowball Coconut Cream Liqueur Recipes1 (18.25 ounce) package devil's food cake mix1 (8 ounce) package PHILADELPHIA Cream Cheese, softened1 egg2 tablespoons granulated sugar1 (3.4 ounce) package JELL-O Vanilla Flavor Instant PuddingΒΌ cup powdered sugar1 cup cold milk1 (8 ounce) tub COOL WHIP Whipped Topping, thawed1 cup BAKER'S ANGEL FLAKE CoconutDirectionsHeat oven to 350 degrees F.Prepare cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.Bake 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool cake in bowl 10 min. Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.At 16 servings, this fun-to-make cake is a great dessert to serve at a holiday party.Save on cleanup by mixing and baking the cake batter in the same bowl.Info | Snowball Coconut Cream Liqueur Recipesprep:
15 mins
additional:
2 hrs 5 mins
total:
2 hrs 20 mins
Servings:
16
Yield:
16 servings
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