1 (8 oz.) pkg. Philadelphia cream cheese, softened
1 (7 oz.) jar Kraft marshmallow creme
2 c. sherbet, softened (lime, orange or raspberry)
2 c. thawed LaCreme whipped topping

Combine cream cheese and marshmallow creme, mixing with electric mixer until well blended. Add sherbet; mix well. Fold in whipped topping. Pour into pie shell or graham cracker crust or Ritz cracker crust. Freeze until firm.