Raspberry Shortcake Pie

Raspberry Shortcake Pie


"You don't have to wait until summer for shortcake! Just add this easy raspberry filling to a Ready Crust® Shortbread Pie Crust and delight in the flavors of warmer weather."
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4 h 15 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 55.2g
  • 18%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Whisk together marshmallow creme with 1 cup non-dairy whipped topping until smooth. Add yogurt and sherbet. Stir until blended.
  2. Place raspberries on bottom of crust. Pour whipped topping mixture into crust. Place in freezer.
  3. Remove 10 minutes prior to serving, garnish with remaining whipped topping and serve.
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This was great. Easy recipe that was the hit of my dinner. Thank you very much

Made this recipe for a Christmas dinner party for dessert. Everyone raved and it was amazing how easy it was to prepare. This one definitely gets five stars in my book!