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Ingredients
- 2 (10-oz) jars lemon curd
- 1 (8-oz) container frozen whipped topping, thawed
- 1 (8-oz) loaf angel food cake, cut into 1/2-inch cubes
- 1 c toasted sweetened flaked coconut
Preparation
Step 1
In a medium bowl, stir together lemon curd and 1/3 c whipped topping.
In individual serving dishes, layer angel food cake, lemon curd mixture, remaining whipped topping and coconut as desired.
From Cooking with Paula Deen, March/April 2015