Frozen Raspberry Pie Recipe

5 1 1
Frozen Raspberry Pie Recipe
Frozen Raspberry Pie Recipe photo by Taste of Home
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Frozen Raspberry Pie Recipe

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5 1 1
Publisher Photo
Guests' eyes will light up at the sight of this appealing make-ahead pie from Dorothy Latta-McCarty. "The light raspberry flavor is accented by the pleasant crunch of almonds," notes the Lakewood, Colorado cook. "It's especially refreshing in summer."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + cooling

Ingredients

  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (8 ounces) raspberry yogurt
  • 1 cup raspberry sherbet, softened
  • 2 cups whipped topping
  • 1/2 cup chopped toasted slivered almonds
  • 1 graham cracker crust (9 inches)
  • Additional whipped topping and almonds, optional

Directions

Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred.
Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds.
Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired. Yield: 6-8 servings.
Originally published as Frozen Raspberry Pie in Quick Cooking May/June 1998, p48

Nutritional Facts

1 piece: 338 calories, 13g fat (5g saturated fat), 3mg cholesterol, 166mg sodium, 51g carbohydrate (39g sugars, 1g fiber), 4g protein.

  • 1 jar (7 ounces) marshmallow creme
  • 1 cup (8 ounces) raspberry yogurt
  • 1 cup raspberry sherbet, softened
  • 2 cups whipped topping
  • 1/2 cup chopped toasted slivered almonds
  • 1 graham cracker crust (9 inches)
  • Additional whipped topping and almonds, optional
  1. Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred.
  2. Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds.
  3. Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired. Yield: 6-8 servings.
Originally published as Frozen Raspberry Pie in Quick Cooking May/June 1998, p48

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Gramma Amy User ID: 6989823 49169
Reviewed Jan. 18, 2014

"Super easy for a quick dessert. We use when on vacation at the beach... make in the morning, and eat for dinner. Very cool and refreshing!!"

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