Raspberry Shortcake Pie

6 ingredients
8 steps

Ingredients

  • 1 cup frozen whipped topping, thawed
  • 1 (7 ounce) jar marshmallow creme
  • 1 cup raspberry sherbet, softened
  • 1 (6 ounce) container raspberry yogurt
  • 1 cup fresh raspberries or 1 cup frozen red raspberries
  • 1 keebler ready crust shortbread pie crust

Directions

  1. 1
    In a medium bowl, whisk together whipped topping and marshmallow creme until combined.
  2. 2
    Gently stir in sherbet and yogurt.
  3. 3
    Place raspberries in crust.
  4. 4
    Spoon whipped topping mixture over raspberries.
  5. 5
    Freeze at least 4 hours or until firm.
  6. 6
    Let stand at room temperature fro 15 minutes before cutting.
  7. 7
    Garnish as desired.
  8. 8
    Store in freezer.

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