Watermelon Creme Supreme!

By MaryGladys

Ingredients

• 1 container (8 ounces) lemon low-fat yogurt
• 3/4 cup skim milk
• 1 package (3.4 ounces) instant French Vanilla pudding mix
• 1 container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided
• 1 package (10.75 ounces) reduced fat pound cake, thawed
• 5 cups cubed watermelon (about 1 inch), seeds removed or seedless

Details

Servings 1

Preparation

Step 1

Beat yogurt, milk and pudding mix in medium bowl until thick.

Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into pudding mixture.

Cut cake into 1/2 inch thick slices.

Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake.

Repeat layers of pudding mixture, cake and watermelon.

Garish with reserved whipped topping.

Refrigerate, covered, at least 2 hours before serving.