• Cooking Time:
  • Servings: 6 - 8
  • Preparation Time:


  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (8 ounces) raspberry yogurt
  • 1 cup raspberry sherbet, softened
  • 2 cups whipped topping
  • 1/2 cup chopped toasted slivered almonds
  • 1 graham cracker crust (9 inches)
  • Additional whipped topping and almonds, optional


  • Place marshmallow creme in a deep microwave-safe bowl.
  • Microwave,uncovered, on high for 1 minute or until creme puffs and becomes smooth when stirred.
  • Cool to room temperature, stirring several times.
  • Stir in yogurt and sherbet.
  • Fold in whipped topping and almonds. Pour into the 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.


A Summer Time Delight!!!

Categories: Dessert  Pie 

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