Raspberry Shortcake Pie

• 1 cup frozen whipped topping, thawed
• 1 (7 ounce) jar marshmallow creme
• 1 cup raspberry sherbet, softened
• 1 (6 ounce) container raspberry yogurt
• 1 cup fresh raspberries or 1 cup frozen red raspberries
• 1 keebler ready crust shortbread pie crust

1. In a medium bowl, whisk together whipped topping and marshmallow creme until combined.
2. Gently stir in sherbet and yogurt.
3. Place raspberries in crust.
4. Spoon whipped topping mixture over raspberries.
5. Freeze at least 4 hours or until firm.
6. Let stand at room temperature fro 15 minutes before cutting.
7. Garnish as desired.
8. Store in freezer.

frozen whipped topping, marshmallow creme, raspberry sherbet, raspberry yogurt, fresh raspberries, shortbread pie crust

Taken from www.food.com/recipe/raspberry-shortcake-pie-161925 (may not work)