"This pretty pie can be whipped up in no time. But it tastes so sweet and creamy people will think you fussed," assures Sue Blow of Lititz, Pennsylvania. "My family likes it best when it's made with orange sherbet. It's especially refreshing on a warm summer day."
Featured In: 42 Desserts That Are Just Too Cute
- 1 package (8 ounces) cream cheese, softened
- 1 jar (7 ounces) marshmallow creme
- 2 cups raspberry, orange or lime sherbet, softened
- 2 to 3 cups whipped topping
- 1 graham cracker crust (9 inches)
- In a large 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. May be frozen for up to 3 months. Yield: 8-10 servings.
Originally published as Frosty Freezer Pie in Quick Cooking March/April 1998, p34
Reviews for Frosty Freezer Pie
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Reviewed Jun. 4, 2012
"Got lots of compliments when I served this recipe!"
Reviewed May. 30, 2010
"Easy to make and a great summer treat! My family loves this made either with lime or orange sherbet!"