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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.

Print | Nutrition Facts

Prep Time: 0 minutes

Total Time: 0 minutes

Servings: 8

Ingredients

  • 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 Keebler® Ready Crust® Shortbread Pie Crust

Directions

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.

Raspberry Shortcake Pie
Nutrition facts