1 (9 in.) graham cracker crust
2c. whipped topping, divided
1c. fresh raspberries
1c. fresh blueberries
1 Tbl. sugar
1 1/2 c. cold milk
1 pckg (1.5 oz) sugar-free instant vanilla pudding
Spread 1/2c. whipped topping over crust. Combine berries and sugar; spoon 1 1/2c. berries over topping.
In a bowl, whisk the milk and pudding mix for 2 mins.; let stand for 2 mins. or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate 45 mins. or until set.
*Note: This recipe works great if you substitute blackberries for raspberries (when the latter are out of season) and sprinkle toasted wheat germ and almond slices on top. It's very tasty.
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