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Raspberry Yogurt Pudding Salad
Prep Time:
10
minutes
minutes
Cook Time:
0
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
12
Print Recipe
US Customary
-
Metric
Ingredients
2
small boxes
instant cheesecake pudding mix (or white chocolate pudding mix)
3.4 ounces each
32
ounces
strawberry yogurt
16
ounces
whipped topping
Cool Whip
16
ounces
frozen raspberries
or any frozen fruit
Instructions
In a large bowl, beat together the dry pudding mix and yogurt. I prefer using an electric mixer for this.
Then fold in the Cool Whip whipped topping. (The lumps go away as you keep folding.)
Fold in the frozen raspberries (any frozen fruit will work).
Keep refrigerated.
Notes
Thickness will vary depending on the yogurt you use.
Nutrition
Calories:
182
kcal
|
Carbohydrates:
29
g
|
Protein:
4
g
|
Fat:
6
g
|
Sodium:
71
mg
|
Fiber:
3
g
|
Sugar:
24
g