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Name: Snowballs
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 6 lg Strawberries; whole; 2 c Coconut; 3 lg Zip-lock bags; 2 c M&Ms; 2 c Oreo cookies; 1 c Sweetened whipped cream; 2 c Roasted peanuts; 4 Scoops Vanilla Ice Cream -;; 4 Disposable pie tins; 4 Scoops Chocolate Mint Ice; Powdered sugar; in a shaker; 4 Scoops Chocolate Ice Cream

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INGREDIENTS

6 lg Strawberries; whole
2 c Coconut
3 lg Zip-lock bags
2 c M&Ms
2 c Oreo cookies
1 c Sweetened whipped cream
2 c Roasted peanuts
4 Scoops Vanilla Ice Cream -;
4 Disposable pie tins
4 Scoops Chocolate Mint Ice
; (large scoops)
Powdered sugar; in a shaker
4 Scoops Chocolate Ice Cream

INSTRUCTIONS

Preheat the oven to 350 degrees. Place the coconut on a parchment-lined baking sheet. Place the pan in the oven and cook the coconut until slightly toasted and golden, about 4 to 6 minutes. Remove from the oven and cool. Place the cookies in a plastic zip-lock bag. Place the candy in a plastic zip-lock bag. Place the peanuts in a plastic zip-lock bag. Using a small meat mallet or the back of a large spoon, carefully smash each bag. You want to smash the packages enough so that everything is in small pieces. Make sure your ice cream is very hard. Shape the ice cream scoops into balls. Place the scoops of ice cream on a parchment-lined baking sheet. Place coconut, cookies, candy and nuts on four different pie tins. Roll the ice cream balls in which ever pie tin you want. Place the ice cream back in the freezer. To serve, place two ice cream balls in each bowl. Drizzle the chocolate sauce over the ice cream. Garnish with the whipped cream, strawberries, and powdered sugar. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-09-1998 Recipe by: Emeril Lagasse

NOTES

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Snowballs

6 lg Strawberries; whole
2 c Coconut
3 lg Zip-lock bags
2 c M&Ms
2 c Oreo cookies
1 c Sweetened whipped cream
2 c Roasted peanuts
4 Scoops Vanilla Ice Cream -;
4 Disposable pie tins
4 Scoops Chocolate Mint Ice
 ; (large scoops)
 Powdered sugar; in a shaker
4 Scoops Chocolate Ice Cream

Preheat the oven to 350 degrees. Place the coconut on a parchment-lined  baking sheet. Place the pan in the oven and cook the coconut until slightly  toasted and golden, about 4 to 6 minutes. Remove from the oven and cool.  Place the cookies in a plastic zip-lock bag. Place the candy in a plastic  zip-lock bag. Place the peanuts in a plastic zip-lock bag. Using a small  meat mallet or the back of a large spoon, carefully smash each bag. You  want to smash the packages enough so that everything is in small pieces.  Make sure your ice cream is very hard. Shape the ice cream scoops into  balls. Place the scoops of ice cream on a parchment-lined baking sheet.  Place coconut, cookies, candy and nuts on four different pie tins. Roll the  ice cream balls in which ever pie tin you want. Place the ice cream back in  the freezer. To serve, place two ice cream balls in each bowl. Drizzle the  chocolate sauce over the ice cream. Garnish with the whipped cream,  strawberries, and powdered sugar. This recipe yields 6 servings.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1B45 broadcast 06-08-1998) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    06-09-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 6 servings

Calories: 990
Calories from Fat: 616 (62%)

Amt Per Serving		% DV

	Total Fat 68.5g	91 %
	Saturated Fat 20.3g	102 %
	Monounsaturated Fat 23.3g
	Polyunsanturated Fat 12.7g
Cholesterol 27.4mg		8 %
Sodium 1089.6mg		38 %
Potassium 753.4mg		20 %
Total Carbohydrate 83.7g		25 %
	Dietary Fiber 11.2g	45 %
	Sugars, other 72.6g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 990

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