If you want to keep it simple, whip together a seven-ounce jar of marshmallow fluff with a serving-size container of vanilla yogurt (about ¼ cup. Adding some cream cheese will help create a ...
Refrigerate until ready to use. BEAT cream cheese, marshmallow creme and lemon juice with mixer until light and fluffy. Stir in remaining raspberries; spread over crust. REFRIGERATE 4 hours.