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Ingredients:
2 cups vanilla low-fat yogurt, divided
1 tub (8 oz.) Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed, drained
1 jar (7 oz.) Marshmallow Creme
STIR 1 cup of the yogurt into the whipped topping until well blended.
Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use.
Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate.
Freeze at least 1 hour or until firm.
ADD raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended.
Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
SPOON into whipped topping shell. Freeze 3 hours or until firm.
Serve decorated with fresh more raspberries on top if you like
2 cups vanilla low-fat yogurt, divided
1 tub (8 oz.) Whipped Topping, thawed
1 pkg. (10 oz.) frozen raspberries, thawed, drained
1 jar (7 oz.) Marshmallow Creme
STIR 1 cup of the yogurt into the whipped topping until well blended.
Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use.
Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate.
Freeze at least 1 hour or until firm.
ADD raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended.
Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
SPOON into whipped topping shell. Freeze 3 hours or until firm.
Serve decorated with fresh more raspberries on top if you like
z...thnx for the recipe!!!
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