Watermelon Creme Supreme ....
|1 container (8 ounces) lemon low fat-yogurt
¾ 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)
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.
Courtesy of The National Watermelon Promotion Board