Shape four large scoops of vanilla ice cream into snowballs.
Roll in flaked coconut, covering completely.
Place one snowball into each of four dessert dishes, spoon crushed pineapple and juice evenly over each snowball.
Top with whipped cream.
rosting.
To make the snowballs:
When cupcakes are cool
onfectioners sugar, making pretty white snowballs.
Makes about 60
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Cream sugar and butter.
Add the beaten egg yolks, crushed pineapple and nuts.
Beat the 2 egg whites until stiff; fold into the other mixture.
Spread between butter wafers, using 4 wafers and leaving top one dry.
Frost ball with whipped cream.
(One box of cookies makes 12 snowballs.) The half pint of whipped cream will not quite cover the 12 balls.
Let stand 4 hours in the refrigerator.
Combine chocolate and milk in pan over hot water.
Heat until chocolate melts.
Stir to blend.
Remove from heat and add powdered sugar and walnuts.
Cool slightly and form into 1-inch balls.
Roll in coconut.
Makes approximately 30 snowballs.
Cream sugar, salt and butter or margarine thoroughly.
Add extract.
Gradually stir flour into creamed ingredients.
Work nuts into dough.
Chill well.
Form into 1 inch balls.
Place on ungreased cookie sheet.
Bake in hot oven at 400\u00b0 for 10 to 12 minutes until set but not brown.
Roll in confectioners sugar immediately.
Cool on rack.
Roll in sugar again.
Store in airtight container.
Yield:
5 dozen snowballs.
Soften ice cream; blend in brandy flavoring, apples and candied fruit. Freeze firm.
Shape into balls with ice cream scoop.
Roll in coconut.
Return to freezer until ready to serve. Serve with any favorite chocolate or fudge sauce.
Makes 6 to 8 snowballs.
Beat the cream cheese with a wooden spoon until smooth.
Gradually blend in icing sugar, vanilla wafer crumbs, and salt.
Make sure that the cherries are well drained, and pat them dry with some paper towel.
Stir in the cherries.
Cover and refrigerate for one hour.
Shape into 1 inch balls and roll in vanilla wafer crumbs.
Keep the snowballs refrigerated.
Beat cream cheese, sugar and milk in large bowl with wire whisk until smooth.
Gently stir in Cool Whip.
Hold cupcakes, top side down, in palm of hand; spread Cool Whip mixture on bottom and sides.
Press coconut onto frosting.
Place cupcakes, top side down, on serving platter.
Drizzle with melted chocolate. Refrigerate at least 1 hour.
Store any leftover dessert in refrigerator.
Makes 24 snowballs.
Make large snowballs with the vanilla ice cream.
Roll quickly in the minced nuts and serve with the butterscotch topping.
Cook first 4 ingredients together for 10 minutes over low heat, stirring constantly. Remove from heat.
Combine with remaining ingredients (all but coconut).
Mix thoroughly.
Drop by tablespoonfuls into shredded coconut and hand roll into balls. Yields 36 snowballs.
Cream butter and sugar.
Add beaten egg yolk.
Next, nuts and pineapple.
Beat egg white; add salt.
Fold egg white into mixture. Spread between crackers, but not on top until ball is 4 crackers high.
Let stand overnight.
Whip the cream and add powdered sugar to sweeten to taste.
Cover balls with cream and sprinkle all over with shredded coconut.
Top each with bright red maraschino cherry. Makes 15 snowballs.
utter or fried bacon over snowballs and serve warm.
Blend butter, sugar, and vanilla until light and fluffy.
Add salt and flour; mix well.
Stir in oats and nuts.
Form into 1-inch balls.
Place on unbuttered cookie sheet.
Bake in 400\u00b0 oven 10-12 minutes.
Remove from cookie sheer and roll in additional confectioners sugar, colored sprinkles, chocolate shot, silver drops, or chopped nuts.
Place on racks to cool.
Makes about 8 dozen snowballs.
In a large saucepan, melt chocolate chips over low heat, stirring constantly.
Add cream cheese and vanilla.
Stir until smooth.
Stir in pecans and cookie crumbs.
Shape into 1-inch balls.
Roll in powdered sugar.
Cover and refrigerate until firm (about 2 hours).
Roll in powdered sugar again.
Store in airtight container in the refrigerator or freezer.
Yields about 6 dozen snowballs.
Melt chocolate with milk.
Stir in sugar (reserving 1/2 cup sugar) until well blended.
Add nuts.
If mixture is dry and hard to handle, add 1 to 2 tablespoons of milk.
Roll into 1-inch balls.
Sprinkle with reserved sugar.
Makes about 5 1/2 dozen Snowballs.
Prepare cake mix as directed.
Spoon into 18 paper-lined muffin cups.
Bake 20 minutes.
Cool completely.
Remove paper liners.
Spread Cool Whip on bottom and sides of cupcakes.
Press coconut into whipped topping.
Place cupcakes, top sides down, on serving plate.
Refrigerate until ready to serve.
Makes 18 snowballs.