Ingredients for Watermelon Creme Trifle
- Lemon Yogurt
- ½ cup milk
- French Vanilla Instant Pudding
- 8 ounces cool whip
- Frozen Pound Cake
- Watermelon
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How to Make Watermelon Creme Trifle
- In a large bowl, combine 1 cup plain yogurt, ½ cup milk, and 1 (3.4 ounce) package instant vanilla pudding mix.
- Beat with an electric mixer until the pudding is thick and creamy.
- Reserve 1 cup of cool whip for garnish. Gently fold the remaining 8 ounces of cool whip into the pudding mixture.
- To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl or large glass serving dish.
- Arrange half of the sliced pound cake (approximately 4-6 slices, depending on size) on top of the pudding mixture.
- Top with half of the cubed watermelon (approximately 3 cups).
- Repeat layers: pudding mixture, pound cake, and watermelon.
- Garnish with the reserved 1 cup of cool whip.
- Cover and chill in the refrigerator for at least 2 hours (or up to overnight) before serving for best flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
117g
Fat
43g
Carbs
17g
