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Razzle-Dazzle Raspberry Pie
1 (7 ounce) jar Marshmallow Creme
1 cup raspberry sherbet
1 (8 ounce) container raspberry yogurt
1/2 cup chopped toasted almonds
2 cups frozen whipped topping, thawed
1 (9-inch) pie shell, baked
Combine Marshmallow Creme and sherbet, mixing with wire whisk until well blended.
Stir in yogurt and nuts.
Pour into pie shell.
Freeze until firm and serve.
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