This is a little bit pudding. A little bit yogurt. A little bit whipped topping. A little bit berry. A whole lot of good and extremely easy.
By far one of the most simple things you can throw together and enjoy immediately or, as I prefer, wait for the flavors to completely meld and enjoy after about 6 hours. I make this as a lunch snack for my husband and package it in pint canning jars.
Use any berries you prefer, if you use strawberries or blueberries I would let them defrost a bit and mash them prior to stirring them in since the juice incorporated into the pudding mix is one of the best parts. The amount of berries can be decreased or increased depending on your preference.
If you make banana pudding (pudding, bananas and nilla wafer cookies), this would be a perfect substitute for the pudding mixture.
This recipe is easily halved or doubled.
Berry Vanilla Yogurt Pudding
1 box (5.1 oz) instant vanilla pudding
1 - 32 oz. container vanilla yogurt (whole, low-fat or non-fat all work well)
1 - 8 oz. container Whipped Topping, thawed (regular or low-fat)
4 cups frozen berries (Raspberries, Blackberries, Blueberries, Strawberries - see note above)
Pour the yogurt into a large mixing bowl. Whisk the pudding mix into the yogurt until completely incorporated. With a rubber spatula or wooden spoon, fold in the whipped topping and then fold in the frozen berries.
Store in the refrigerator until ready to serve.