Raspberry Cheesecake Salad

Raspberry Cheesecake Salad 1


  • 1 1/2 box package (3.4 oz) cheesecake instant pudding mix
  • 1 container (32 oz) vanilla yogurt
  • 3-4 graham crackers crushed
  • 2 Tbsp butter
  • 1 container (8 oz) cool whip thawed
  • 1 package (10 oz) frozen raspberries


  • Mix graham cracker crumbs, sugar and melted butter until well blended. Set aside. Save a 1-2 teaspoon for decoration, if you like.
  • 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!).
  • Mix in graham crackers mixture.
  • Delicately fold in raspberries. * (the more that you stir them in, the more that they will turn your salad pink).
  • Cover and chill until serving time.  Decorate with reserved graham cracker crumbs and fresh raspberries.

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