Prep 1 hr 15 mins
Cook 0 mins
Cool, creamy and deliciously tropical dessert with lots of fruit. No cooking required, time for chilling included in prep time.
- 135 g sponge cakes (or 6 sponge cake cups)
- 1 fresh ripe mango, peeled and chopped into small pieces
- 1 (19 ounce) canprepared lemon flavor instant pudding and pie filling
- 1 cup flaked coconut (divided)
- 2 fresh kiwi fruits, peeled and sliced very thinly
- 1 (10 ounce) can mandarin orange segments, well drained
- 1 (19 ounce) can pineapple tidbits, well drained
- 1 (102 g) package vanilla instant pudding mix (I use Jello, type that serves 4 and does not require cooking)
- 2 cups milk
- 8 ounces Cool Whip
- Rip up sponge cake into small pieces and place in the bottom of a large glass salad bowl.
- Top the sponge cake with the chopped mango.
- Spread the lemon pie filling evenly over the mango.
- Sprinkle the pie filling evenly with 1/2 cup coconut.
- Spread the kiwi evenly over the top of the coconut.
- Top with an even layer of the mandarin oranges.
- Spread the pineapple tidbits evenly over the mandarin oranges.
- Mix the instant vanilla pie filling according to package directions, which for Jello, means adding two cups of milk and mixing until smooth.
- Add 1/2 cup coconut to the vanilla pudding (while still liquid) and stir well.
- Pour over pineapple and spread evenly.
- Cover with plastic wrap and refrigerate for at least one hour.
- When ready to serve spread cool whip over the top, swirling it to make an attractive pattern.
This is absolutely a great recipe, and is very refreshing. Followed the recipe, but added more fruit (depends on the size of the bowl). I also thought that it would be great if I soaked the sponge cake in some rum or even triple sec to give it added flavor. Delicious and everyone loved it!
Loved this! Changed a couple things, used pound cake instead of sponge cake, thats what I could get at the store, they also did not have prepared lemon pudding so I made the instant at home, which still worked wonderfully. The only thing I would change is less coconut as my son did not like the texture of that in the pudding. Love the simplicity and ease of this dessert, thank you for this wonderful recipe!
Good stuff! I changed things up a bit- I added more mango ('cause I just can't get enough), used Sara Lee pound cake instead of sponge cake (that's what I had), and instead of mixing that last bit of coconut in with the pudding, I toasted it and sprinkled it over the whipped cream (used that instead of Cool Whip- just my preference). I've made this a few times now and it's lovely whether you refrigerate it for 24 hours or only an hour. Tried sprinkling some Grand Marnier over the pound cake before proceeding- Mmmmmmmmmmmm. Yummy!