Combine the pudding mix and the vanilla yogurt, stirring until well mixed.
Fold Cool Whip into the mixture.
Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don’t serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture – I like it both ways!
***Recipe/picture from Bread With A Side Of Butter web site