Blueberry & Yogurt Cream Pie
Prep: 10 minutes + 4 Hours
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.)
- Add yogurt and milk to a blender and pulse to combine. Add dry pudding mix; blend for 30 seconds.
- Add in frozen blueberries and imitation whipped cream and blend again until smooth.
- Pour into crust.
- Refrigerate 4 hours or until firm. Serve with additional whipped cream and blueberries.