Hey guys! Today I am going to share with you an old family recipe, it’s kinda retro and uses **gasp** whipped topping and marshmallow fluff. So if either of those things offend you you might want to back away slowly.
I for one love cool-whip I could eat it by the spoonful and some late night trips to the fridge I do! And marshmallow fluff? That stuff is just delicious! Smear it on some white bread with full sugar peanut butter and thank me later.
This pie is just an absolute delicious pie. It is perfect for spring and summer since it is so cool and creamy. It is so easy a 4 year old could make it seriously. This is just a dump and stir and freeze pie. There is no measuring required at all! I mean it does call for 2 cups for sherbet but I never measure because a little extra sherbet will not hurt this pie at all, it is very flexible!
My family has been making this Fantasy Freeze Pie forever, every time the weather warms up this pie makes it’s appearance. It is an old Kraft recipe but it still proves to be everyone’s favorite after all these years. I use a pie dough crust due to some allergies in the family but the original recipe calls for an oreo crust. I don’t think the oreo flavor would go well unless you use vanilla oreos, so I would suggest making this pie with a graham crust, vanilla oreo crust, vanilla wafer crust, or a rolled out pie dough crust.
This pie is essentially a no bake pie (except for the crust) and it comes together seriously within 5 minutes. You just mix up everything, pour it in the crust and freeze.
You can use any flavor sherbet or sorbet for this recipe, I always use raspberry sorbet because the flavor is so intense in that sorbet it really makes for an amazing pie. You can make the pie with lime or pineapple, orange, whatever your favorite flavor sorbet/sherbet is.
I even made this super awesome video to show you how easy and quick this pie is to make!
- ~1 pkg., 8 oz. Cream Cheese, softened~
- ~1 jar, 7 oz. Marshmallow Creme~
- ~2 cups any flavor Sorbet or Sherbet~
- ~1 container thawed whipped topping, cool whip~
- ~1-2 Pie Crusts~
- BEAT cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended.
- Add sherbet; mix well.
- Gently stir in the whipped topping.
- POUR into crust.
- FREEZE several hours or until firm.
- Store leftover pie in freezer.
I really hope you give this recipe a try it is the absolute perfect spring dessert, it is always the first to go at our cookouts!
Don’t forget to head over to Dana’s and check out her Caramelized Banana Pudding Pie, yum!