Boil the two bags of vanilla pudding with the sugar and milk to make an extra thick cream. Stir the yoghurt into the still hot pudding and let it cool, turn it out and serve just like pudding (fresh East such as strawberries, red currants or raspberries can be served as a garnish).
Tip: I always cook the pudding in the microwave according to the following pattern: I bring the milk and sugar to the boil in the MW, then add the pudding powder dissolved in a little previously removed milk, leave the whole thing in the MW for 30 seconds, then vigorously with the Beat the whisk, and again for 30 seconds. Depending on the amount, the pudding then takes about 2-3 minutes. Oh yes, the pudding powder and the removed milk are placed in an empty screw-top jar (jam jar), the whole thing shaken vigorously and then stirred into the hot milk. This has the advantage that the pudding does not stick / burn. If you cook a little more of this cream, it is enough for a strawberry yoghurt cake.
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