Ingredients for 10 Servings

8 oz Container of lemon low-fat yogurt
3/4 oz Package of  French vanilla instant pudding mix
10 3/4 oz Package oz frozen reduced-fat pound cake, thawed
50 cups Contcubed watermelon (about 1-inch cubes, seeds removeainer (8 ounce) non-fat frozen whipped topping - thawed (divided)


1. A show-stopping dessert perfect for special occasions.
2. Beat yogurt, milk and pudding mix in bowl until thick.
3. Reserve 1 cup whipped topping.
4. Fold remaining whipped topping into pudding mixture.
5. Cut cake into 1/2-inch thick slices.
6. Spread half of pudding mixture in bottom of glass bowl.
7. Top with half of cake slices; arrange half of watermelon cubes over cake.
8. Repeat layers of pudding mixture, cake and watermelon.
9. Top with reserved whipped topping.
10. Refrigerate, covered, at least 2 hours before serving.
11. Holiday variation:
12. Substitute pistachio instant pudding mix for the French vanilla instant pudding mix.
13. Garnish with sliced kiwi fruit and star fruit.
14. Preparation Time: 20 minutes
15. Chilling Time: 2 hours
16. Per serving: 218 calories, 37g Carbohydrate, 4g Protein, 6g Fat, 1g Dietary Fiber, 264mg Sodium, 22mg Cholesterol
17. Courtesy of: The National Watermelon Promotion Board - watermelon.org