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 lended.
- Stir in yogurt and nuts.
- Add topping.
- Pour into pie shell.
- Freeze until firm and serve.