Make sure the frozen whipped topping is completely thawed before starting.
Wash and completely dry berries; if the berries are still wet, it will make the salad soggy, and the dressing won’t adhere as well. I like to use 3 cups strawberries, 1 cup blueberries, 1 cup blackberries, 1 cup raspberries in this recipe. Slice or dice strawberries.
Put the yogurt in a separate large bowl, and pour the dry pudding mix right on top. Use a hand mixer to beat the two together until completely smooth.
With a spatula, gently fold in the thawed whipped topping until completely combined.
Add berries and toss to combine.
Either serve immediately or refrigerate until ready to serve. Best enjoyed within 1–2 days.
