Diana's Desserts - www.dianasdesserts.com

Watermelon Creme Trifle

Servings: 10
1 container (8 ounces) lemon flavored yogurt
3/4 cup milk
1 package (3.4 ounces) French vanilla or regular vanilla instant pudding mix
1 container (8 ounces) frozen whipped topping, thawed (divided)
1 ready-made frozen 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 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.

Makes: 10 servings

NOTE: Note: For a Patriotic 4TH Of JULY look to your trifle, place fresh blueberries on top of whipped
topping for garnish.

Source: DianasDesserts.com
Date: June 30, 2002