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Raspberry Shortcake Pie




  1. In medium bowl whisk together whipped topping and Marshmallow Creme until combined.
  2. Gently stir in sherbet and yogurt.
  3. Place raspberries in crust. Spoon whipped topping mixture over raspberries.
  4. Freeze for at least 4 hours or until firm.
  5. Let stand at room temperature for 15 minutes before cutting.
  6. Garnish as desired.
  7. Store in freezer.


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