Cherri's Korner

Here is a Christmas recipe from the December 22, 1993 paper.

Thank you Barb Guttormsson for so many wonderful recipes.

“The raspberry sherbet gives this freezer pie a beautiful pink color which could be dressed up with green holly leaves cut from rolled out gum drops,” says Barb.

Festive Freeze Pie

• 1 cup chocolate wafer crumbs
• 1/4 cup margarine, melted 8 oz. cream cheese
• 7 oz. jar marshmallow creme
• 1 cup sherbet, softened (I used raspberry)
• 8 oz. tub of Cool Whip

1) Mix crumbs and margarine. Press onto bottom and sides of a 9” pie pan.

2) Mix cream cheese and marshmallow creme with mixer until smooth. Add sherbet; mix well. Fold in Cool Whip and 1/2 cup toasted, chopped almonds. Spoon into crust. Freeze.

Serves 6 to 8.

Merry Christmas and Happy New Year!