- 32 oz. raspberry yogurt
- 8 oz. cream cheese
- 1/2 c. powdered sugar
- 24 oz. Cool Whip
- 3-4 c. fresh raspberries, optional
Beat cream cheese, powdered sugar, and a little bit of yogurt together till smooth. Add rest of yogurt gradually. Fold in Cool Whip. Add raspberries. Yield: 3-4 qt. pudding.