Frosty Raspberry and Yogurt "Pie"

1. 1

   Stir 1 cup of the yogurt into the whipped topping until well blended.

2. 2

   Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use.

3. 3

   Spoon remaining whipped topping mixture into 9-inch pie plate.

4. 4

   With back of spoon, spread evenly onto bottom and up side of pie plate.

5. 5

   Freeze at least 1 hour or until firm.

6. 6

   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.

7. 7

   Stir in remaining 1 cup yogurt.

8. 8

   Gently stir in reserved 1 cup whipped topping mixture until well blended.

9. 9

   Spoon into whipped topping shell.

10. 10

    Freeze 3 hours or until firm.

11. 11

    Store leftover dessert in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.