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32 oz. vanilla Greek yogurt
6 oz. pkg. vanilla instant pudding
8 oz. Cool Whip
1 pkg. frozen raspberries (6-8 oz.)

Stir yogurt and pudding until well mixed. Fold in whipped topping.
Add frozen berries. Store in refrigerator; will keep for several days.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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