Best Pineapple Snowballs Recipes
PINEAPPLE COCONUT SNOWBALLS
Marlene Rhodes shares a three-ingredient treat she quickly whips up in her Colorado Springs, Colorado kitchen. Canned pineapple adds refreshing taste to the frosty-looking finger food.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat cream cheese and pineapple until combined. Cover and refrigerate for 30 minutes. , Roll into 1-in. balls; roll in coconut. Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 67 calories, Fat 5g fat (5g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 4g carbohydrate, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE COCONUT SNOWBALLS
This recipe is from Taste of Home's Light & and Tasty Holiday Recipes 2004. These are not very sweet, but are a refreshing change of pace from the usual holiday baked goods, fudges, and candies. If you prefer a sweeter treat be sure to add sugar or sugar substitute to the mixture before rolling. I know there are many of us here at Zaar looking for good holiday treats that work with our eating plans. One snowball is 2 points.
Provided by Amber of AZ
Categories Pineapple
Time 6h35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 3
Steps:
- When draining the pineapple, use a fine strainer to push as much juice out as possible. A reviewer has stated this makes the mixture a bit more firm and easier to work with.
- In a small bowl, beat cream cheese and pineapple.
- Mix well.
- Cover and refrigerate for 30 minutes.
- Roll mixture into 1-inch balls.
- Roll in coconut.
- Refrigerate for 6 hours or overnight.
PINEAPPLE COCONUT SNOWBALLS
What a sweet little recipe..only 3 ingredients, and delicious!
Provided by Cassie *
Categories Other Snacks
Time 10m
Number Of Ingredients 3
Steps:
- 1. In a small bowl, beat cream cheese and pineapple, until combined. Cover and refrigerate for 30 minutes.
- 2. Roll into 1 inch balls; roll in coconut. Refrigerate for 6 hours or overnight.
PINEAPPLE COCONUT SNOWBALLS
Steps:
- Beat cream cheese and drained pineapple together until combined. Cover and refrigerate for 30 minutes.
- Roll into 1" balls; then roll in coconut.
- Refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE SNOWBALLS
From "Seasoned in Sewickley," a Pittsburgh area cookbook published in 1980. This is a cold, quick, light and refreshing dessert, good for summertime. And pretty, too. Simple to make. It IS better if made the night before so that the vanilla wafers have a chance to soften. EDITED to make it clear that you need 18 plus 36 vanilla wafers so you need to buy a whole box. And the crushed wafer/crushed pineapple mixture needs to be fairly wet so that the the stacked wafers will soften. If you drain the crushed pineapple, keep the juice in case you need to add it in. From my cache of "Olde" recipes.
Provided by Jezski
Categories Dessert
Time P1DT20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Crush 18 vanilla wafers with a rolling pin. Mix with crushed pineapple.
- Put 36 wafers into 12 stacks of 3 each. Spread pineapple filling generously between wafers.
- Cover tops and sides with Cool Whip. Sprinkle with coconut.
- Chill before serving. (If made the night before, the wafers will soften nicely.).
Nutrition Facts : Calories 114, Fat 6.5, SaturatedFat 4.6, Sodium 32.5, Carbohydrate 13.7, Fiber 0.3, Sugar 7.1, Protein 0.7
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