Watermelon Creme Trifle

• lemon yogurt↗8 ounces

  (see note)

• milk↗3⁄4 cup
• French vanilla instant pudding3 1⁄2 ounces
• Cool Whip8 ounces

  thawed and divided

• ready made frozen pound cake1

  thawed and cut in 1/2 " thick slices

• watermelon5 cups

  cubed, remove the seeds

Step-by-step instructions

1. 1

   Note: I couldn’t find lemon flavored yogurt, so I used plain yogurt and added about 1/2 - 1 t lemon peel to it.

2. 2

   Combine the yogurt, milk and vanilla pudding in a large bowl; beat until thick.

3. 3

   Take out 1 c of cool whip for garnishing and fold the remaining cool whip in the pudding mixture.

4. 4

   To assemble the trifle, spread half of the pudding and cool whip mixture in the bottom of a trifle bowl.

5. 5

   Put half of the cake slices on top of the pudding mixture and top with half of the watermelon cubes.

6. 6

   Repeat layers.

7. 7

   Top with the reserved cool whip.

8. 8

   Cover and chill for 2 hours before serving.