1 (7 oz.) jar Marshmallow Creme
1 c. raspberry sherbet
1 (8 oz.) container raspberry yogurt
1/2 c. chopped, toasted almonds
2 c. frozen whipped topping, thawed
1 (9 inch) baked pastry shell

Combine Marshmallow Creme and sherbet, mixing with wire whisk until well blended. Stir in yogurt and nuts. Fold in whipped topping. Pour mixture into pastry shell. Freeze until firm. Makes 6-8 servings.