Frosty Raspberry and Yogurt Pie
- 2 cups vanilla low-fat yogurt, divided
- 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
- 1 pkg. (10 oz.) frozen raspberries, thawed, drained
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- Stir 1 cup of the yogurt into the whipped topping until well blended.
- Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use.
- Spoon remaining whipped topping mixture into 9-inch pie plate.
- With back of spoon, spread evenly onto bottom and up side of pie plate.
- Freeze at least 1 hour or until firm.
- Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended.
- Stir in remaining 1 cup yogurt.
- Gently stir in reserved 1 cup whipped topping mixture until well blended.
- Spoon into whipped topping shell.
- Freeze 3 hours or until firm.
- Store leftover dessert in freezer.
vanilla low, topping, frozen raspberries, jetpuffed marshmallow creme
Taken from www.kraftrecipes.com/recipes/frosty-raspberry-yogurt-pie-51562.aspx (may not work)