0/5
(0 Votes)
Ingredients
- 2 (8-ounce each) containers plain low-fat yogurt
- 1 (4-ounce) package instant vanilla pudding mix
- 1/2 cup crushed pineapple, drained
- 1 teaspoon coconut extract
- 1 teaspoon rum extract
- 1 cup non-dairy whipped topping, thawed
- Fresh fruit, angel food or pound cake cut into bite size pieces
Preparation
Step 1
1. In medium bowl, blend yogurt and pudding mix; stir in pineapple and extracts. Fold in whipped topping. Cover and refrigerate for at least 2 hours.
2. Serve with fruit and cake crudités.
Makes 2 1/2 cups.