Raspberry Cheesecake Fluff Salad Recipe
This raspberry cheesecake fluff salad can be made in less than 5 minutes with only four ingredients, a perfect sweet treat.
Serving8 Servings
Ingredients
- 5.1 ounces cheesecake instant pudding mix, 1½ (3.4 ounce) boxes
- 32 ounces Vanilla yogurt, 1 container
- 8 ounces cool whip, 1 container, thawed
- 10 ounces frozen raspberries, 1 package, slightly thawed
Instructions
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.
Notes
Make sure you beat out all the lumps before you fold in the berries.
Nutrition
Calories: 214 kcal · Carbohydrates: 41 g · Protein: 7 g · Fat: 3 g · Saturated Fat: 2 g · Cholesterol: 10 mg · Sodium: 819 mg · Potassium: 332 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 110 IU · Vitamin C: 10 mg · Calcium: 233 mg · Iron: 1 mg