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 cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving.

Holiday Variation: Substitute pistachio instant pudding mix for the French vanilla instant pudding mix. Garnish with sliced kiwi fruit and star fruit.

Recipe and Photo Courtesy of The National Watermelon Promotions Board.