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Watermelon Creme 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 ½-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.


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