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Razzle Dazzle Raspberry Pie

8 servings

1 (7 oz) container (2 cups) Solo Marshmallow Crème
2 cups whipped topping, thawed
1 (8 oz) container raspberry yogurt
1 cup raspberry sherbert
1 prepared graham cracker or chocolate cookie crust

Whisk together Solo Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth. Stir in yogurt until well blended. Mix sherbet in a separate bowl until soft and creamy. Mix the sherbet with the marshmallow mixture and pour into prepared crust. Freeze until firm.