Best Husband Ever and I finally got a chance to take our full-week vacation at our family lake place. It's not too far away from home, so I invited our neighbors to come join us for dinner.
Ribs, baked beans, potato salad, and corn... oh my!!
Even though I don't usually go out of my way to make any sort of dessert, I got an idea in my head... and you all know where that leads. Light, fluffy, refreshing, easy, and NO BAKING!! It was the perfect ending to this classic summer meal!
18 oz container blueberries, washed
5.1 oz box instant vanilla pudding
Zest and juice of one lemon
1/2 t vanilla
2 C milk
1 C plain Greek yogurt
16 oz container Cool Whip
In large mixing bowl, combine zest, juice, vanilla and milk. Whisk in pudding mix until it starts to thicken. Add yogurt, whisk until thoroughly combined. Gently fold in 2 C. Cool Whip, reserving the rest for topping. Cover and refrigerate until ready to assemble.
This is especially pretty if assembled in a large clear glass bowl.