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. Store leftover dessert in freezer.
Substitute any 10-oz. pkg. frozen fruit, thawed and drained, for the raspberries.
Reduce yogurt and whipped topping to 1 cup each. Use to prepare the raspberry-marshmallow creme filling as directed. Spoon into 1 chocolate cookie crumb crust (6 oz.). Freeze 3 hours or until firm. Store leftover pie in freezer.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 4g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 40g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.