August 12, 2010

Raspberry Cheesecake Salad

3 boxes instant pudding Cheesecake flavor
3 C. milk
8-10 graham crackers
3 T. butter
2 T. sugar
Cool whip
1 small bag frozen raspberries

Directions: Mix Cheesecake instant pudding with milk using a wire whisk. Crumble the graham crackers in a separate bowl. Melt butter and mix sugar into it. Pour butter and sugar mix over graham crackers and use your hands to blend. Pour mixture over cheesecake mixture. Mix in cool whip (about 10-11 oz.). Delicately fold in raspberries.

No comments: