Easy Raspberry Yogurt Cream Pie

• 2 containers (6 oz. each) raspberry low-fat yogurt
• 3/4 cup cold milk
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups fresh raspberries, divided
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)

1. Whisk yogurt and milk in medium bowl until blended.
2. Add dry pudding mix; beat 2 min.
3. Stir in 1 cup each raspberries and COOL WHIP.
4. Pour into crust.
5. Refrigerate 4 hours or until firm.
6. Serve topped with remaining COOL WHIP and raspberries.

containers, cold milk, fresh raspberries, topping, ready

Taken from www.kraftrecipes.com/recipes/easy-raspberry-yogurt-cream-pie-153300.aspx (may not work)