Raspberry Shortcake Pie
1 cup frozen non-dairy whipped topping, thawed
1 (7 ounce) jar Marshmallow Creme
1 cup raspberry sherbet, softened
1 (65 ounce) container low-fat raspberry yogurt
1 cup fresh or frozen red raspberries
1 shortbread pie crust (ready made)
In medium bowl whisk together whipped topping and Marshmallow Creme until combined.
Gently stir in sherbet and yogurt.
Place raspberries in crust. Spoon whipped topping mixture over raspberries.
Freeze for at least 4 hours or until firm.
Let stand at room temperature for 15 minutes before cutting.
Garnish as desired.
Store in freezer.
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