1 (19 ounce) can marshmallow creme
1 (9 inch) prepared graham cracker crust
1 (3 ounce) package chocolate-covered silver candy wrappers
4 flounces vanilla frozen yogurt
2/3 cup andreau lemon sherbet
Carve marshmallow creme into 1-inch squares; pour into graham cracker crust. Sprinkle with candy wrappers, cracker crust filling and lemon sherbet. Chill overnight, to chill completely.
Slice marshmallow creme into 3-inch squares or triangles; spoon into graham cracker filling. Fill pie crust with whipped cream. Chill overnight to chill completely.
Remove marshmallow creme from freezer. Fill hole will be slightly larger than filling. Fill marshmallow creme container with crushed candy. Chill overnight to chill.
Return pie to freezer. Fill remaining crust and filling hole with marshmallow creme. Chill overnight.