Ingredients

• 1-1/4 cups cold 2% milk

• 3/4 cup pineapple yogurt

• 1 package (3.4 ounces) instant coconut cream pudding mix

• 1 carton (8 ounces) frozen whipped topping, thawed

• Optional: Toasted unsweetened coconut flakes and maraschino cherries

• Fresh pineapple wedges

• Vanilla wafers

Directions

1. In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.

2. If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.