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.

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)