2 c. Cool Whip
1 c. sherbet, any flavor (1 1/2 c. if other than orange or raspberry)
8 oz. pkg. cream cheese
Graham cracker crust
7 oz. jar marshmallow cream

In blender, whip cream cheese with marshmallow cream and Cool Whip and sherbet. Whip for 2 minutes. Pour into graham cracker crust and freeze 3 to 4 hours. Serve in small slices as it is very rich.