16 oz. vanilla yogurt
16 oz. cool whip
1 small package instant vanilla pudding 11⁄2 cups milk
12 oz. raspberries
Fold together the vanilla yogurt and cool whip. In a separate bowl mix the instant vanilla pudding and milk together. Fold the pudding into the yogurt and cool whip mixture. Mix in raspberries. Refrigerate for 4 to 6 hours or overnight. Stir before serving, the raspberries leave a nice looking swirl pattern.
Megan Warnick served this at a RS meeting last night. It was delicious! If I make it, I think I might use 1 cup of real whipping cream that has been thickened and sweetened insteat of the cool whip.
16 oz. cool whip
1 small package instant vanilla pudding 11⁄2 cups milk
12 oz. raspberries
Fold together the vanilla yogurt and cool whip. In a separate bowl mix the instant vanilla pudding and milk together. Fold the pudding into the yogurt and cool whip mixture. Mix in raspberries. Refrigerate for 4 to 6 hours or overnight. Stir before serving, the raspberries leave a nice looking swirl pattern.
Megan Warnick served this at a RS meeting last night. It was delicious! If I make it, I think I might use 1 cup of real whipping cream that has been thickened and sweetened insteat of the cool whip.
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