Tropical Paradise

Name: Tropical Paradise
Ingredients: 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

10 ingredients

12 steps

Ingredients

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

Directions

1

Rip up sponge cake into small pieces and place in the bottom of a large glass salad bowl.
2

Top the sponge cake with the chopped mango.
3

Spread the lemon pie filling evenly over the mango.
4

Sprinkle the pie filling evenly with 1/2 cup coconut.
5

Spread the kiwi evenly over the top of the coconut.
6

Top with an even layer of the mandarin oranges.
7

Spread the pineapple tidbits evenly over the mandarin oranges.
8

Mix the instant vanilla pie filling according to package directions, which for Jello, means adding two cups of milk and mixing until smooth.
9

Add 1/2 cup coconut to the vanilla pudding (while still liquid) and stir well.
10

Pour over pineapple and spread evenly.
11

Cover with plastic wrap and refrigerate for at least one hour.
12

When ready to serve spread cool whip over the top, swirling it to make an attractive pattern.