Four-Ingredient Raspberry Cheesecake Fluff

Prep Time 5 minutes
Total Time 5 minutes
Author Chelsea, recipe from my cousin Kim


  • 1 container (32 ounces) low-fat vanilla yogurt NOT greek yogurt
  • 2 packages (3.4 ounces EACH) cheesecake pudding mix dry*
  • 1 package (12 ounces) frozen raspberries
  • 1 container (8 ounces) frozen whipped topping thawed


  1. Set out the frozen raspberries to thaw as you prep the other part of the salad.
  2. Make sure the frozen whipped topping is completely thawed.
  3. In a large bowl, briskly whisk together the vanilla yogurt, 1 full package of the cheesecake pudding mix, and 1/2 of the other full package of cheesecake pudding mix.
  4. Whisk very throughly until completely combined and no bumps remain.
  5. Stir in the frozen raspberries until well combined. The raspberries will break down a bit and begin to thaw more.
  6. Gently fold in the thawed whipped topping until completely combined.
  7. Either serve immediately or store in the fridge until ready to serve
  8. The longer it sits, the more pink the salad will be.
  9. Best enjoyed within 1-2 days.

Recipe Notes

*You won't use all of the second mix. Save to add to another salad!