View Full Version : Raspberry Shortcake Pie

July 3rd, 2011, 01:01 PM
Raspberry Shortcake Pie

1 cup frozen non-dairy whipped topping, thawed
1 jar (7 oz.) marshmallow creme
1 cup raspberry sherbet, softened
1 container (6 oz.) low-fat raspberry yogurt
1 cup fresh or frozen red raspberries
1 Shortbread pie crust

1. In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.

2. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.

3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer