Razzle-Dazzle Raspberry Pie

1 (7 ounce) jar Marshmallow Creme
1 cup raspberry sherbet
1 (8 ounce) container raspberry yogurt
1/2 cup chopped toasted almonds
2 cups frozen whipped topping, thawed
1 (9-inch) pie shell, baked

Combine Marshmallow Creme and sherbet, mixing with wire whisk until well blended. Stir in yogurt and nuts. Add topping. Pour into pie shell. Freeze until firm and serve.