Raspberry Shortcake Pie Recipe

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

Directions
step 1: Whisk together marshmallow creme with 1 cup non-dairy whipped topping until smooth. Add yogurt and sherbet. Stir until blended.
step 2: Place raspberries on bottom of crust. Pour whipped topping mixture into crust. Place in freezer.
step 3: Remove 10 minutes prior to serving, garnish with remaining whipped topping and serve.

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