Lemon Snowball - cooking recipe

Ingredients

2 envelopes unflavored gelatin
4 Tbsp. cold water
1 c. boiling water
1 c. granulated sugar
dash of salt
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 angel food cake, cut in 1-inch cubes (approximately 10 oz.)
1/2 pt. whipping cream (1 c.)
4 Tbsp. powdered sugar
1 (4 oz.) pkg. shredded coconut
green garden leaves (such as mint, not holly)
strawberries

Preparation

Line a 12-cup bowl with waxed paper overlapping so all edges of bowl are covered.
In another large bowl, sprinkle gelatin over cold water.
Let stand 5 minutes to soften.
Add boiling water and stir until dissolved. Stir in sugar, salt, orange juice, lemon juice and peel.
Refrigerate about 1 hour, stirring occasionally, until mixture mounds when dropped from spoon. Whip 1 pint of cream until it forms soft peaks and fold in gelatin mix. Spoon a small amount of mixture into lined bowl, alternating with pieces of cake until all is used. Cover with plastic wrap and foil.
Refrigerate 1 to 2 days or freeze and thaw in refrigerator overnight.