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Frozen Raspberry Pie

Total Time

Prep: 10 min. + cooling


6-8 servings

Guests' eyes will light up at the sight of this appealing make-ahead pie. The light raspberry flavor is accented by the pleasant crunch of almonds. It's especially refreshing in summer. —Dorothy Latta-McCarty, Lakewood, Colorado


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


  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.

Nutrition Facts

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

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