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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. 
Copyright Carrie Groneman, A Mother’s Shadow, 2019
Recognize a blessing and be a blessing today.
This sounds like an interesting and yummy recipes. I love cheesecake but its just a little to sweet for me so maybe the yogurt would tone it down a bit. Will have to try this sometime. Thanks for sharing!
Hello Linda! The yogurt does and it is a great dessert also. I miss your posts and hope you are well my friend!!!