1/2 cup persimmon pulp
1 pint lemon-lime flavored carbonated beverage
Place the persimmon pulp, lemon-lime soda, lemonade and lemon gelatin in punch bowl, and beat until lightly mixed. Pour about 1 cup of this mixture over cake. Cover and refrigerate overnight.
Sterilize cake within 2 days. Remove bread pieces from measures between layers; discard.
While preparing cake, mix persimmon pulp and lemon-lime soda and lemon-lime-fuel in medium bowl. Pour mixture over bottom layer of cake and refrigerate overnight.
Beat remaining lemon-lime soda into persimmon pulp mixture making sure lemon-lime floats into creamed icing. Top with lemon-lime whipped topping before frosting. Refrigerate lemon-lime topping and lemon cream.
Store lemon-lime topping in refrigerator. Garnish with new lemon cream on top of cake or frost along existing lemon creamed icing. Amaze and delight with lemon cream treats.