Raspberry Shortcake Pie

By melanieroe

Servings: 8
Prep: 10 mins
Total: 4 hrs 25 mins

Nutrition Facts
Calories 270, Total Fat 7 g, Saturated Fat 3.5 g, Trans Fat 2 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 48 g, Fiber 1 g, Sugars 32 g, Protein 2 g. Daily Values: Vitamin A 2%, Vitamin C 8%, Calcium 2%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 cup frozen non-dairy whipped topping, thawed
• 1 jar (7 oz.) marshmallow creme
• 1 cup raspberry sherbet, softened
• 1 container (6 oz.) low-fat raspberry yogurt
• 1 cup fresh or frozen red raspberries
• 1 Keebler® Ready Crust® Shortbread Pie Crust

Preparation

Step 1

1. In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
2. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.