Raspberry shortcake pie from Keebler is full of Easter flavor

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Raspberry is a popular flavor for springtime desserts, especially Easter desserts, but many times it takes a back seat to the more traditional flavors of lemon and coconut. This year, let the bright flavor of raspberry shine through in this easy to make dessert from Keebler.

RASPBERRY SHORTCAKE PIE 
Ingredients 
  • 1 cup frozen non-dairy whipped topping, thawed 
  • 1 jar (7 oz.) marshmallow creme 
  • 1 cup raspberry sherbet, softened 
  • 1 container (6 oz.) low-fat raspberry yogurt 
  • 1 cup fresh or frozen red raspberries 
  • 1 Keebler® Ready Crust® Shortbread Pie Crust 
Directions 
1. In medium bowl whisk together whipped topping and marshmallow creme until combined. Gently stir in sherbet and yogurt.
2. Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

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