WATERMELON CREAM SUPREME
Makes 10 servings.
1 container (8 ounces) lemon low fat-yogurt
3/4 cup skim milk
1 package (3.4 ounces) French vanilla instant pudding mix
1 container (8 ounces) nonfat frozen whipped topping, thawed (divided)
1 package (10.75 ounces) frozen reduced-fat pound cake, thawed
5 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 ½-inch think slices.
Spread half of pudding mixture in bottom of glass bowl
Top with half of cake slices; arrange half of watermelon cubes over cakes. Repeat layers of pudding mixture, cake, and watermelon.
Top with reserved whipped topping.
Refrigerate, covered at least 2 hours before serving.
Holiday variation: Substitute pistachio instant pudding instant pudding mix for the French vanilla instant pudding mix. Garnish with sliced kiwifruit and starfruit.
Courtesy of The National Watermelon Promotion Board
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