Lemon Snowball - cooking recipe

Ingredients

1 envelope unflavored gelatin
4 Tbsp. cold water
1 c. boiling water
1 c. granulated sugar
1 (12 oz.) can frozen orange juice concentrate, thawed
2 Tbsp. lemon juice
grated peel of 1 lemon
1 pt. whipping cream (2 c.)
1 (about 10 oz.) angel food cake, cut in 1-inch cubes
1/2 pt. whipping cream (1 c.)
4 Tbsp. powdered sugar
1 (4 oz.) pkg. shredded coconut
green garden leaves (such as mint)
strawberries

Preparation

Line a 12-cup bowl with 2 pieces of wax paper, one on top of the other.
Let each piece extend over opposite edges of bowl so all edges are covered; paper will be wrinkled.
Set bowl aside. In a large bowl, sprinkle gelatin over cold water.
Let stand 5 minutes to soften.
Add boiling water; stir until gelatin is dissolved.
Stir in granulated sugar, salt, orange juice concentrate, lemon juice and peel.
Refrigerate 45 minutes to 1 hour, stirring occasionally, until partially set and mixture mounds when dropped from a spoon.
In a large bowl, whip 1 pint cream until it forms soft peaks.
Fold gelatin mixture into whipped cream.
Spoon a small amount of lemon mixture into bottom of prepared bowl.
Scatter several pieces of angel food cake over lemon mixture.
Continue alternating cake and lemon mixture until all is used.
Cover with plastic wrap and foil.
Refrigerate 1 to 2 days before serving.
May also be frozen.