Saturday, December 5, 2020
Yogurt & Blueberry Cream Pie
Yogurt & Blueberry Cream Pie
2 containers (6 oz. each) blueberry low-fat yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
2 cups blueberries, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each blueberries and COOL WHIP.
Pour into crust.
Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and blueberries.
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