Raspberry Shortcake Pie

1 cup frozen non-dairy whipped topping, thawed
1 jar (7 oz.) marshmallow creme
1 cup raspberry sherbet, softened
1 container (6 oz.) raspberry low-fat yogurt
1 cup fresh or frozen red raspberries
1 Keebler Ready Crust Shortbread Pie Crust

In medium bowl, whisk together whipped topping & marshmallow creme until combined. Gently stir in sherbet and yogurt.

Place raspberries in crust. Spoon whipped topping mixture over raspberries. Freeze at least 4 hours or until firm. Let stand at room temperature for 15 minutes before cutting. Garnish as desired & store in freezer.