Raspberry Shortcake Pie Recipe

Raspberry Shortcake Pie Recipe

  • 1 (6 ounce) READY CRUST® Shortbread Pie Crust
  • 1 (8 ounce) tub frozen, non-dairy whipped topping, thawed & divided
  • 1 (7 ounce) jar marshmallow creme
  • 1 (8 ounce) container raspberry yogurt, stirred
  • 1 cup raspberry sherbet, softened
  • 1 cup fresh or frozen raspberries
  1. Whisk together marshmallow creme with 1 cup non-dairy whipped topping until smooth. Add yogurt and sherbet. Stir until blended.
  2. Place raspberries on bottom of crust. Pour whipped topping mixture into crust. Place in freezer.
  3. Remove 10 minutes prior to serving, garnish with remaining whipped topping and serve.
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