wl
"Fresh from Florida" Cookbook logo
  Beef | Breakfast | Desserts/Dairy | Exotic | Fruit | Pork | Poultry/Eggs | Seafood | Vegetables
Fresh from Florida Cookbook Title Fresh from Florida Cookbook Title
 
Watermelon Cream Supreme
1 container (8 ounces) lemon low fat-yogurt
3/4 cup skim milk
1 package (3.4 ounces) French vanilla instant pudding mix
1 container (8 ounces) nonfat frozen whipped topping, thawed (divided)
1 package (10.75 ounces) frozen reduced-fat pound cake, thawed
5 cups cubed watermelon (about 1-inch cubes, seeds removed)







Image of Watermelon Creme Supreme
Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into -inch think slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cakes. Repeat layers of pudding mixture, cake, and watermelon. Top with reserved whipped topping. Refrigerate, covered at least 2 hours before serving.

Holiday variation: Substitute pistachio instant pudding instant pudding mix for the French vanilla instant pudding mix. Garnish with sliced kiwifruit and starfruit.

Makes 10 servings.
Courtesy of The National Watermelon Promotion Board

Dessert/Dairy Section Home
Cookbook Home