CHEF JEFF — ONE BYTE AT A TIME: Snowball Cake

Here’s another tempting summer dessert recipe.

Snowball Cake

2 envelopes unflavored gelatin

1 20-ounce can crushed pineapple

1 cup sugar

½ teaspoon salt

Juice of 1 lemon

3 envelopes (from a 5.2-ounce box) Dream Whip or 1½ cups whipping cream, divided

1 large angel food cake

Coconut (optional)

Dissolve gelatin by sprinkling over 4 tablespoons cold water. Add cup boiling water; mix well. Stir in pineapple, sugar, salt, lemon juice. Refrigerate until partially jelled. Whip 2 envelopes Dream Whip or beat and sweeten 1 cup cream; stir into gelatin mixture. Remove all brown from cake, break into small chunks. Line 4-quart bowl with wax paper, fill with alternate layers of cake and gelatin mixture, starting with cake. Refrigerate overnight. Invert onto platter, remove wax paper, top with remaining frosting; sprinkle with coconut.

Yield: Serves 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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