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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |