Cream cheese, marshmallow creme, whipped topping and sherbet are combined for a lighter-than-air filling, then frozen in an Oreo crust.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups Oreo Baking Crumbs
1/4 cup melted butter
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1 cup lime, orange or raspberry sherbet, softened
2 cups thawed Cool Whip Whipped Topping
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How do I make it ?
Mix Oreo Baking Crumbs with butter. Press onto bottom and sides of 9-inch pie plate. Set aside.
Mix cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in whipped topping. Pour into prepared crust.
Freeze several hours or until firm. If desired, garnish with additional whipped topping just before serving.
Kraft Kitchen Tips!
For easy cutting, use a sharp knife which has been dipped in warm water.
Use Cool Whip Light Whipped Topping for the Cool Whip Whipped Topping.
Calories From Fat
% Daily Value
Fat 23 g
Saturated fat 12 g
Cholesterol 45 mg
Sodium 360 mg
Carbohydrate 46 g
Fibre 0 g
Sugars 0 g
Protein 3 g
Makes 8 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.