Raspberry Icebox Pie

By ldelmas

Ingredients

• 1 (6-oz) prepared graham cracker pie crust shell
• 6 oz cream cheese, softened
• 1 cup marshmallow fluff
• 1/2 tsp vanilla extract
• 1 (8-oz) container whipped topping, divided
• 1 pint raspberry sorbet, lightly softened
• 1/2 pint fresh raspberries, for garnish

Preparation

Step 1

Freeze the pie shell for 1 hour. Fit a stand mixer with a paddle attachment and add the cream cheese, marshmallow fluff, and vanilla to the bowl. Beat on medium speed until fluffy. Add half the container of whipped topping and mix on low speed until fully incorporated, scraping down the sides of the bowl when necessary.