Made of sweet, refreshing watermelon and frosted with creamy COOL WHIP
Put your seasonal summer produce to delicious use with this sweet and refreshing Watermelon “Cake” recipe.
what you need
whole seedless watermelon (6 lb.)
tub (8 oz.) COOL WHIP Whipped Topping, thawed
cup PLANTERS Sliced Almonds
kiwi, cut lengthwise in half, then sliced crosswise
CUT 2-inch-thick slice from both ends of watermelon; discard trimmed slices. Stand watermelon on cutting board. Starting at top of melon, use long thin sharp knife to carefully cut between rind and fruit all around watermelon to separate rind from fruit. Remove and discard rind.
PAT melon with paper towels to dry; place on platter. Frost with COOL WHIP.
DECORATE with remaining ingredients to resemble photo.
Substitute toasted BAKER’S ANGEL FLAKE Coconut for the nuts.
This fun fruit dessert can be prepared in advance. Refrigerate up to 24 hours before serving