Ingredients
1 jar (7 ounces) marshmallow creme1 cup raspberry yogurt1 cup raspberry sherbet, softened2 cups whipped topping1/2 cup chopped toasted slivered almonds1 graham cracker crust (9 inches)Optional: Additional whipped topping and almonds
Preparation
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.
