Menu Enter a recipe name, ingredient, keyword...

Watermelon Cream Supreme

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

WATERMELON FLAVORED CAKE Geoduck Winter Melon Soup