Notes: Holiday variation: Substitute pistachio instant pudding mix for the French vanilla instant pudding mix. Garnish with sliced kiwifruit and starfruit.
1 (8-ounce) container lemon low fat-yogurt
3/4 cup skim milk
1 (3.4-ounce) package French vanilla instant pudding mix
1 (8-ounce) container nonfat frozen whipped topping, thawed (divided)
1 (10.75-ounce) package frozen reduced-fat pound cake, thawed
5 cups cubed watermelon (about 1-inch cubes, seeds removed)
Servings: 10
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 cakes. Repeat layers of pudding mixture, cake, and watermelon. Top with reserved whipped topping. Refrigerate, covered at least 2 hours before serving.
Servings: 10
1 (8-ounce) container lemon low fat-yogurt
3/4 cup skim milk
1 (3.4-ounce) package French vanilla instant pudding mix
1 (8-ounce) container nonfat frozen whipped topping, thawed (divided)
1 (10.75-ounce) package frozen reduced-fat pound cake, thawed
5 cups cubed watermelon (about 1-inch cubes, seeds removed)
Servings: 10
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 cakes. Repeat layers of pudding mixture, cake, and watermelon. Top with reserved whipped topping. Refrigerate, covered at least 2 hours before serving.
Servings: 10
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