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
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
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
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