Louisiana Watermelon Festival Recipe
Line a large dish (about 12 X 8 inches) with Angel Food cake broken into pieces. Sprinkle with 2 Tbsp. Rum extract or 3 Tbsp. Sherry.
Blend watermelon to measure 3 cups, add 1/2 cup powdered sugar. Set aside in the refrigerator. Soften 3 Tbsp. unflavored gelatin in 1/2 cup cold water, add 3/4 cup boiling water to softened gelatin, stir well to dissolve. Add 1 Tbsp. lemon juice and dash salt and the watermelon mixture to the gelatin. Let this thicken. Spread over the cake and let set in the refrigerator until firm.
Mix vanilla instant pudding (3 oz size) according to package directions. Spread over the watermelon gelatin layer. Let set. Top with whipped topping, garnish as desired.
Serves 10 – 12