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Blueberry & Yogurt Cream Pie

Prep: 10 minutes + 4 Hours
Serves: 8

INGREDIENTS

2 containers (6 oz. each) noosa blueberry yogurt
3/4 cup cold milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup frozen blueberries
1 cup thawed imitation whipped cream
1 ready-to-use graham cracker crumb crust (6 oz.)

STEPS

  1. Add yogurt and milk to a blender and pulse to combine. Add dry pudding mix; blend for 30 seconds.
  2. Add in frozen blueberries and imitation whipped cream and blend again until smooth.
  3. Pour into crust.
  4. Refrigerate 4 hours or until firm. Serve with additional whipped cream and blueberries.

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