Instructions

For the Snowball Cakes:

1. Preheat oven to 325°.
2. Spray a 9x13-inch baking pan with non stick cooking spray and set aside.
3. Combine cake mix, pudding mix, water, eggs, and oil.
4. Cream together until well combined.
5. Stir 1 1/3 cups of the coconut and nuts.
6. Pour batter into prepared baking pan.
7. Bake 45 minutes or when a toothpick is inserted it comes out clean.
8. Place of a wire cooling rack until completely cool.
9. Pull cake out of the pan (with your hands) and place into a large bowl or large zip top bag.
10. Refrigerate until completely ice cold.

For the Cream Cheese Frosting:

1. Cream together the butter and cream cheese.
2. Slowly add the confectioner's sugar.
3. Add the milk and vanilla.
4. Beat until creamy.

TO ASSEMBLE:

1. Break cold cake into fine crumbs; pressing it together like play dough.

NOTE: If you use the cold cake technique you will eliminate having to add frosting to the cake crumbs.

1. Form cake into 29 (1 1/2-inch) balls.
2. Add 1 cup of the frosting to a microwave safe bowl; heat about 45 seconds, stirring every 15 seconds, STIR IN 1 TABLESPOON OF WATER until combined.

NOTE: You can heat the frosting in 1 cup increments or all at once. Make sure to add the appropriate amount of water for all the frosting.

1. Pour remaining coconut into a large bowl.
2. Roll snowball cakes (one at a time) in the frosting and then in the coconut.
3. Place on a cookie sheet lined with parchment paper.
4. Refrigerate until the frosting has hardened (about 20 minutes).
5. Store in an airtight container until ready to serve.