Raspberry Shortcake Pie
Marshmallow créme, whipped topping, raspberry sherbet and raspberry yogurt give this pie an unbelievably, wonderful flavor. It's sure to be a favorite of raspberry lovers.
Prep Time: 0 minutes
Total Time: 0 minutes
frozen non-dairy whipped topping, thawed
(7 oz.) marshmallow creme
raspberry sherbet, softened
(6 oz.) low-fat raspberry yogurt
fresh or frozen red raspberries
Keebler® Ready Crust® 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.