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