Frosty Raspberry and Yogurt Pie

  1. Stir 1 cup of the yogurt into the whipped topping until well blended.
  2. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use.
  3. Spoon remaining whipped topping mixture into 9-inch pie plate.
  4. With back of spoon, spread evenly onto bottom and up side of pie plate.
  5. Freeze at least 1 hour or until firm.
  6. 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.
  7. Stir in remaining 1 cup yogurt.
  8. Gently stir in reserved 1 cup whipped topping mixture until well blended.
  9. Spoon into whipped topping shell.
  10. Freeze 3 hours or until firm.
  11. 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)

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