Watergate Salad

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.

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