Submitted by: Karen Krueger
Columbus Health and Rehabilitation Center
Servings: 8
Ingredients:
- I – 32oz. Vanilla Yogurt (do not use Greek Yogurt)
- I – 3oz. Cream Cheese Instant Pudding
- 1 – 12oz. Frozen Raspberries
- 1 – 8oz. Whipped Topping
Instructions:
- Let raspberries thaw slightly while during the next step.
- Mix yogurt and dry pudding together. (A little clumping is okay.)
- Mix in raspberries.
- Fold in whipped cream.
- Make 1-2days ahead. The longer it refrigerates, the more pink color there will be.