1 Cup Cool Whip, (16oz.) bowl
1 Jar (7oz.) Marshmallow Creme
1 Cup Rasberry Sherbet, softened
1 (6oz.) Container Low-fat Raspberry Yogurt
1 Cup Fresh or Frozen Red Raspberries
1 Ready-Crust Shortbread crust
In a medium bowl wisk the cool whip amd marshmallow creme together. Stir in the sherbet and yogurt. Place raspberries in crust and then spoon the whipped topping mixture over raspberries. Freeze at least 4 hours until this is firm. Take out of ref. and let stand at room temp. for 15 minutes before cutting. Store in freezer.
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