Watermelon Cream Supreme

Watermelon Cream Supreme

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    container (8 ounces) lemon low fat yogurt

  • ¾

    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)

Directions

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.


Nutrition

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