1 (8 oz.) pkg. Philadelphia brand cream cheese, softened
1 (7 oz.) jar Kraft marshmallow creme
1 c. lime, orange or raspberry sherbet, softened
2 c. thawed Cool Whip non-dairy whipped topping
1 (6 oz.) prepared chocolate flavor crumb crust

Mix cream cheese and marshmallow creme at medium speed with electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping; pour into crust. Freeze until firm. Garnish with additional whipped topping and berries. Makes 6 to 8 servings.

VARIATIONS: Add 1/2 cup slivered almonds, toasted, chopped, to filling. Omit prepared crust. Mix 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) melted butter; press onto bottom and sides of 9-inch pie plate. Prepare filling as directed.