Watermelon Creme Supreme

[Guest guest]

Watermelon Creme Supreme

 

8 oz low fat lemon yogurt 

3/4  Cup  milk (soy milk won't set the pudding)

1 pkg (3.4 oz) French Vanilla instant pudding mix

8 oz frozen whipped topping, thawed and divided

1 frozen, poundcake, thawed

5 Cups cubed watermelon (about 1 cube, seeds removed)

 

Beat together yogurt, milk and pudding mix in large bowl until thick. Reserve 1

Cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut

poundcake into ½ “ thick slices. Spread half of pudding mixture in bottom of

trifle bowl. Top with half the poundcake slices; arrange half of the 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.