- 8 oz cream cheese, softened
- 7 oz jar marshmallow cream
- 1 C sherbet, softened
- 2 C cool whip
- 8″ graham cracker crust
Combine cream cheese & marshmallow cream, mixing at medium speed until well blended. Add sherbet & mix well. Fold in whipped topping. Pour into crust & freeze until firm.
from Clara Schreck