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1 container (8 ounces) lemon low-fat yogurt
3/4 cup skim milk
1 package (3.4 ounces) instant French Vanilla pudding mix
1 container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided
1 package (10.75 ounces) reduced fat pound cake, thawed
5 cups cubed watermelon (about 1 inch), seeds removed or seedless
Beat yogurt, milk and pudding mix in medium bowl until thick.
Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into pudding mixture.
Cut cake into 1/2 inch thick slices.
Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake.
Repeat layers of pudding mixture, cake and watermelon.
Garish with reserved whipped topping.
Refrigerate, covered, at least 2 hours before serving.
Servings: 10
3/4 cup skim milk
1 package (3.4 ounces) instant French Vanilla pudding mix
1 container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided
1 package (10.75 ounces) reduced fat pound cake, thawed
5 cups cubed watermelon (about 1 inch), seeds removed or seedless
Beat yogurt, milk and pudding mix in medium bowl until thick.
Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into pudding mixture.
Cut cake into 1/2 inch thick slices.
Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake.
Repeat layers of pudding mixture, cake and watermelon.
Garish with reserved whipped topping.
Refrigerate, covered, at least 2 hours before serving.
Servings: 10
