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

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)