20 min
10-12
servings
Ingredients
8
oz
whipped topping
1 box
graham crackers
(use only 3 packs)
5
oz
package instant vanilla pudding
2
cup
whole milk
17
oz
nonfat greek yogurt
16
oz
fresh strawberries
(washed, cut into small pieces)
6
oz
blueberries
(washed, leave whole)
1
tsp
orange zest
6
oz
blackberries
(washed, if berries are large cut in half, if small leave whole)
6
oz
raspberries
(washed, leave whole)
Prep Time:
20 min
Cooking Time:
0 minutes
Total Time:
20 min
Instructions
Let the whipped topping defrost to room temperature. Crush 3 packs of graham crackers into small pieces and place evenly on the bottom of the Pyrex.
In a large mixing bowl add vanilla pudding mix, whole milk and mix for 2 minutes, set aside. The pudding will set in 5 minutes. Wash and prep your berries, set aside.
Once the pudding is set, fold in the whipped topping, greek yogurt, strawberries, blueberries, orange zest and mix well to incorporate. Pour mixture evenly over the graham crackers.
Add blackberries and raspberries on top of the pudding by pushing them into the mixture to make desired presentation. Cover with plastic wrap and place into freezer for 4-6 hours or overnight and enjoy this cold summer dessert.
