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Frozen Raspberry Pie

 Frozen Raspberry Pie
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."
6-8 ServingsPrep: 10 min. + cooling


  • 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


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