Watermelon Cake


1 large seedless watermelon
Cool Whip
1 cup sliced almonds
Seasonal fresh fruit (for topping)

Remove top and bottom from watermelon; remove rind from middle section. Cut watermelon “cake” into number of wedges/slices you want (6-8 slices depending on size of watermelon).

Pat outside of watermelon dry with paper towels (this is important because it will help Cool Whip adhere better).

Dip outside edge of each slice into Cool Whip and then into toasted almonds, reassemble wedges into cake shape on a serving platter. Top with more Cool Whip and your favorite fresh fruit (blackberries, strawberries and kiwi). Serve or store in the refrigerator until ready to serve.