Raspberry Cheesecake Fluff Salad Recipe

• servings: 8 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

1 large cheesecake or vanilla instant pudding mix (or 2 small boxes)

32 ounces Vanilla yogurt

12-16 ounces cool whip (thawed)

16 ounces frozen raspberries

Directions

In a large bowl, mix together pudding mix and yogurt. Fold the Cool Whip into the pudding/yogurt mixture.

Fold in the frozen berries (the more that you stir them in, the more that they will turn your salad pink).

Cover and chill until serving time.

Notes

This recipe has been adjusted slightly to match Megan’s recipe. To see the original see the link below.

Nutrition

• Calories: 214 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Cholesterol: 10 mg
• Sodium: 819 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 2 g
• Total Sugars: 22 g
• Protein: 7 g