1 pkg pistachio pudding mix
1 can (8 oz) crushed pineapple in juice, undrained
1 Cup vanilla yogurt
2 Cups thawed cool whip topping
Stir dry pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in 2 cups of the whipped topping; cover. Refrigerate at least 1 hour.