Watermelon Cream Supreme
By á-2409
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Ingredients
- 1 container (8 ounces) lemon low fat yogurt
- 3/4 cup skim milk
- 1 package (3.4 ounces) French vanilla instant pudding
- 1 container (8 ounces) nonfat frozen whipped topping, thawed and divided
- 1 package (10.75 ounces) frozen reduced fat pound cake
- 5 cups cubed watermelon ( about 1-inch cubes, seeds removed)
Details
Preparation
Step 1
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 1/2 inch thick slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving.
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