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Frozen Raspberry Pie

Guests' eyes will light up at the sight of this appealing make-ahead pie. The light raspberry flavor is accented by the pleasant crunch of almonds. It's especially refreshing in summer. —Dorothy Latta-McCarty, Lakewood, Colorado
  • Total Time
    Prep: 10 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 1 cup raspberry yogurt
  • 1 cup raspberry sherbet, softened
  • 2 cups whipped topping
  • 1/2 cup chopped toasted slivered almonds
  • 1 graham cracker crust (9 inches)
  • Optional: Additional whipped topping and almonds

Directions

  • Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred.
  • Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds.
  • Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.
Nutrition Facts
1 piece: 338 calories, 13g fat (5g saturated fat), 3mg cholesterol, 166mg sodium, 51g carbohydrate (39g sugars, 1g fiber), 4g protein.

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