MagPad Dinner Table

MagPad Dinner Table

Friday, November 9, 2012

Rasberry Fluff

16 oz. vanilla yogurt
16 oz. cool whip
1 small package instant vanilla pudding 1
1⁄2 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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