Strawberry-Vanilla Layered Dessert

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cup graham cracker crumbs
(8-oz.) containers low-fat plain yogurt
(5.1-oz.) or 3 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
envelopes unflavored gelatin
cup water
cup sugar
(10-oz.) pkg. frozen strawberries in syrup
(8-oz.) container frozen light whipped topping, thawed
fresh strawberries, bunny-shaped pastel marshmallows, pastel cream mint kisses or bunny-shaped jelly candies


  1. 1 Generously spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Add graham cracker crumbs; tilt dish to coat bottom evenly.
  2. 2 In large bowl with electric mixer, beat yogurt and pudding mix at low speed for 2 minutes or until mixture thickens. Carefully spoon small mounds into crumb-coated dish; gently spread into even layer. Cover with plastic wrap; refrigerate while preparing strawberry topping.
  3. 3 In small saucepan, sprinkle gelatin over water. Let stand 1 minute to soften. Heat over low heat until dissolved, stirring frequently. Add sugar; cook and stir until dissolved. Pour mixture into blender container.
  4. 4 Break up frozen strawberries and syrup into chunks. Add to gelatin mixture all at once; blend until smooth. Scrape down sides of blender container as necessary during blending. (Mixture will set up quickly.)
  5. 5 In large bowl, combine strawberry mixture and whipped topping; stir gently until well blended. Spoon small mounds onto pudding mixture; gently spread into even layer.
  6. 6 Serve immediately, or cover and refrigerate until serving time. Just before serving, top with fresh strawberries. To serve, cut into squares. Store in refrigerator.




Nutrition Information

Recipe Step Photos

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