container (8 ounces) lemon low fat yogurt
cup skim milk
package (3.4 ounces) French vanilla instant pudding
container (8 ounces) nonfat frozen whipped topping, thawed and divided
package (10.75 ounces) frozen reduced fat pound cake
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 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.