Reviews & Comments

I just made this and it came out fantastic! I used room temp. cream cheese (I increased it to 12 oz. though), I also beat the pudding mixes with the defrosted pink lemonade concentrate, then added the food color and the cream cheese and set my stand mixer to high using the wisk attachment and it fluffed up like crazy. Then I folded in the Cool Whip. It looks exactly like the picture. I would compare the tartness of it to a key lime pie. Also, I would imagine you could use any 12oz. frozen juice in place of the pink lemonade and change up the flavor.

This is a great light and refreshing summer dessert! I changed a few things around after reading some reviews. First make sure you cream cheese is soft leave it out on the counter for a few hours and microwave at least 1 min prior to using it. I also used Cheesecake flavored pudding, (it tasted GREAT) mix with the completely thawed pink lemonade FIRST beat until smooth then add soften cream cheese and prepare as stated! No lumps it comes out very smooth! It was a HUGE hit and had many asked for the recipe!

This dessert was just awful. Like the other reviewers, I couldn't get mine fluffy and it had lumps too. I would have been ok with that, but it tasted way too sour. I made this for Easter, and ended up with only 3 pieces gone from the whole pan...and I saw 2 of those pieces going into the garbage. DON'T bother with this one. Yuck!

I find it very hard to believe that the recipe posted created the dessert pictured. I followed the recipe to the letter and wound up with a mushy, too sour mess. I had the same problem as other posters with clumpiness (next time, I would mix the pudding with the lemonade first, but there won't be a next time) and the color was not even close. I generally have good luck with recipes from brand name websites such as BC, but this one gets to big thumbs down.