Ingredients
Units
Scale
Salad
- 32 oz vanilla yogurt
- 8 oz frozen whipped topping (Cool Whip)
- 3.4 oz Cheesecake Jello Pudding Mix
- 1 package frozen raspberries
Toppings (optional)
- Fresh raspberries
- Whipped topping (spray can)
Instructions
- Add the vanilla yogurt and cheesecake pudding mix to a medium mixing bowl. Mix well.
- Fold in the Cool Whip.
- Stir in frozen raspberries.
- Refrigerate for 30 minutes to 1 hour before serving. This will allow the raspberries to thaw and add flavor to the cheesecake mixture.
- Stir the salad after refrigeration; it should be a beautiful pink color.
- Choose your serving method: 1) a serving bowl, 2) a trifle bowl (see tips), or 3) individual serving cups.
- Serve and enjoy!
Notes
- Allowing the salad to set in the fridge for a few hours will bring out the raspberry flavor.
- Nutrition information is an estimate based on salad ingredients and does not include optional toppings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 213
- Sugar: 25.9 g
- Sodium: 247.7 mg
- Fat: 4 g
- Saturated Fat: 3.3 g
- Carbohydrates: 40.9 g
- Protein: 4.6 g
- Cholesterol: 4 mg
