Ingredients
1. Cubed watermelon about 1 inch cubes, seeds removed (5c)
2. frozen reduced-fat pound cake, thawed (1package about 10.75 ounce)
3. non fat frozen whipped topping, thawed (1 container about 8 ounce)
4. fresh vanilla instant pudding mix (1package about 3.4 ounce)
5. skim milk (3/4c)
6. lemon low fat yogurt (1 container about 8 ounce)

Method of preparation:-
1. Take a bowl, beat milk, yogurt and pudding mix in it until the mixture becomes thick. Take whipped topping, keep 1 cup of it aside and add the rest of it in the pudding mixture. Then take cake and cut it into ½-inch thick slices.

2. Take a glass bowl; spread half of the pudding mixture in the bottom of the bowl. Then place half of the cake slices over the pudding mixture and then place the watermelon cubes over the cake slices. Repeat the layers of pudding, cake and watermelon.

3. Spread the reserved whipped topping on the top. Cover it and place it in the refrigerator for at least 2 hours. Now the dessert is ready to serve.

Number of servings – 10