Easy unbaked Cheesecake with vanilla yogurt and instant vanilla pudding
1 cup (250 ml) cream cheese, softened
1 cup (250 ml) vanilla yogurt
1 cup (250 ml) sour cream
1 package instant vanilla pudding
½ cup milk
Tennis biscuits for the base
Line a square dish with biscuits for the base.
Place cream cheese, yogurt, and sour cream in a mixing bowl and beat until creamy.
Add pudding and milk and beat until smooth.
Scoop onto biscuits and chill. Top with fresh fruit if desired.
Esmé Slabbert used the ingredients and follows
250 g cream cheese, softened
250 ml vanilla Greek 1% yogurt
250 g sour cream
1 x 92 g package instant vanilla pudding
3/4 cup milk
Source: Carol Wilson McLaren (One of my favorites)
Prepared by Esme Slabs
For the topping, I used a mixture I already made and always have in stock
Blue and Blackberry Sauce