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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!