- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar marshmallow creme
- 2 cups raspberry sherbet, softened
- 2 cups whipped topping
- 1 (9 inch) graham cracker crust
- In a mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. Pour into crust. Freeze until firm. remove from the freezer 10 minutes before serving. The pie may be frozen for up to 3 months.