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Categories:Viewed: 24 - Published at: 6 months ago
Ingredients
- 1 pie crust, baked
- 2 c. raspberry sherbet, softened
- 1 c. raspberry yogurt
- 2 c. La Creme, thawed
Method
- In large bowl, blend sherbet and yogurt together, mixing well. Fold in whipped topping.
- Spoon into pie shell.
- Cover with plastic wrap.
- Freeze until firm.
- Defrost 15 to 20 minutes before serving.