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.
Date: June 30, 2002