Creamy, Tangy, Sweet, and Fruity. This pie is scrumpdiliumptious! I made this for Sunday dinner, when some family members came to see Leah. This dessert is easy and a definite crowd-pleaser. You can use any type of sherbert...be creative.
INGREDIENTS:
1 (8 ounce) package cream cheese,
softened
1 (7 ounce) jar marshmallow creme
2 cups raspberry sherbet, softened
2 cups whipped topping
1 cup raspberries
1 (9 inch) graham cracker crust
DIRECTIONS:
1. In a mixing bowl, beat cream cheese and marshmallow creme until smooth. Stir in sherbet. Fold in whipped topping. Stir in the raspberries. Pour into crust. Freeze until firm. remove from the freezer 10 minutes before serving. The pie may be frozen for up to 3 months.
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