Pudding Yogurt Raspberry Dessert Food

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

EASY RASPBERRY YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each raspberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and raspberries.

RASPBERRY YOGURT PUDDING SALAD

Steps:

• In a large bowl, beat together the dry pudding mix and yogurt. I prefer using an electric mixer for this.
• Then fold in the Cool Whip whipped topping. (The lumps go away as you keep folding.)
• Fold in the frozen raspberries (any frozen fruit will work).
• Keep refrigerated.

PUDDING YOGURT RASPBERRY DESSERT

Steps:

• Mix vanilla pudding mix, Cool Whip, and vanilla yogurt together. Fold in frozen raspberries. Spread fresh raspberries on top if desired.

RASPBERRY PUDDING

Steps:

• Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
• Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.

RASPBERRY YOGURT CELEBRATION DESSERT

Steps:

• Place raspberries in blender. Cover; blend on high speed until smooth. Set aside.
• In large bowl, mix whipped topping and yogurt. Fold in crumbled meringues and half of the raspberry puree. Spoon into chilled serving bowl; drizzle with remaining raspberry puree. Garnish with mint leaves.

CREAMY RASPBERRY DESSERT

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

RASPBERRY PUDDING

Steps:

• Drain raspberries, reserving the juice;add enough water to juice to make 1 cup. Set aside.
• In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup of the sugar. Set aside.
• Cake Topping:
• In large bowl, beat butter with sugar until light and fluffy.
• Beat in eggs 1 at a time.
• Beat in vanilla.
• In separate bowl, whisk together flour, baking powder and salt.
• Add to to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
• Scrape evenly over raspberries, smoothing top;Set aside.
• In small saucepan, bring reserved raspberry juice and remaining sugar to boil; pour over batter.
• Bake in center of 350F oven until edges are bubbly and cake is frim to touch about 50 minutes. Let cool slightly before serving. (Make ahead;Store at room temperature fo up to 8 hours; reheat if desired.).

QUICK YOGURT AND PUDDING

Steps:

• Measure yogurt into medium bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in strawberries.
• Spoon evenly into five dessert dishes; cover.
• Refrigerate at least 1 hour. Store leftover pudding in refrigerator.