I’ve been going a little bit crazy over raspberries lately.
I’ve found myself wanting to put them in absolutely everything.
And I basically have… recipes to come.
I can’t wait until I get a raspberry plant of my own put in my yard. Let’s be honest though, those raspberries will probably never make it into a recipe because they are just so good.
Heck, they probably won’t even make it to the inside of my house after being picked.
First I need to learn how to keep a plant alive, though. I have the exact opposite of a green thumb. Whatever that is. What’s on the other side of the spectrum? Like… red? I have a red thumb? That sounds weird.
I should probably get that checked out.
Famous Julie told me that all I have to do is care for the plants as much as I care for Baby Girl and they will flourish.
If only plants screamed for food and water, too.
Raspberry Jello Salad
1 box (5.1 oz) instant vanilla pudding
32 oz. container vanilla yogurt
8 oz. container Cool Whip (thawed)
1 package frozen raspberries
Fresh raspberries for garnish (if desired)
Combine the pudding mix and the vanilla yogurt, stirring until well mixed. Fold cool whip into the mixture. Lastly, fold in the raspberries. Put in fridge to cool and set for an hour or more so the raspberries have a chance to soften and flavor the dish. Give it a good stir before serving. Garnish with fresh raspberries.
Then make it pretty.