Raspberry Cheesecake Salad

This salad could not be easier and it would make a wonderful dessert too!

It takes maybe ten minutes to put together and everyone will want your recipe.  It easily multiplies for a crowd for parties and holiday entertaining too.  Here’s the simple recipe!


CHEESECAKE RASPBERRY SALAD

Ingredients:

1  1/2  – 2 boxes  (3.4 oz each) of cheesecake instant pudding mix

32 ounce container of vanilla yogurt (I used lowfat with no problems)

8 ounce frozen whipped topping, thawed in the fridge 

10-14 ounces of frozen raspberries


Directions:

In a large bowl, with a mixer, combine the thawed whipped topping, pudding mix and the yogurt.Beat until smooth and creamy.Fold in the frozen raspberries; gently so as not break them up if possibly.Cover and chill for at least 2 hours before serving.  Recipe from Six Sister Stuff

Copyright Carrie Groneman, A Mother’s Shadow, 2016

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