15 November 2011

Raspberry Shortcake Pie

Recipe from Keebler

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
  • Shortbread pie crust or any other crust

Directions

  • In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
  • Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.
  • Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.


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