Four-Ingredient Raspberry Cheesecake Fluff

• Vegetarian

• Produce

  • 1 package Raspberries, frozen

• Baking & Spices

  • 2 packages (3.4 ounces each cheesecake pudding mix, dry
  • 1 container Topping, frozen whipped

• Dairy

  • 1 container Vanilla yogurt, low fat

Found on chelseasmessyapron.com

Description

Directions

• Set out the frozen raspberries to thaw as you prep the other part of the salad.
• Make sure the frozen whipped topping is completely thawed.
• In a large bowl, briskly whisk together the vanilla yogurt, 1 full package of the cheesecake pudding mix, and 1/2 of the other full package of cheesecake pudding mix.
• Whisk very throughly until completely combined and no bumps remain.
• Stir in the frozen raspberries until well combined. The raspberries will break down a bit and begin to thaw more.
• Gently fold in the thawed whipped topping until completely combined.
• Either serve immediately or store in the fridge until ready to serve
• The longer it sits, the more pink the salad will be.
• Best enjoyed within 1-2 days.