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.