Frozen Sorbet Pie Recipe

Ingredients
<br>- 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
<br>- 1 pint frozen strawberry or raspberry sorbet or sherbet, softened
<br>- 1 (8 ounce) container frozen non-dairy whipped topping, thawed
<br>- 1 1/4 cups cold milk
<br>- 2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling
<br><p></p>Directions
<br>step 1: Spoon sorbet into large bowl. Stir in 1/2 of the whipped topping until well blended. Spoon into crust. Place in freezer 15 minutes or until slightly set.
<br>step 2: Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in all but 1 cup of the remaining whipped topping. Gently spoon pudding mixture over sorbet layer in crust.
<br>step 3: Freeze 4 hours or overnight. Let stand at room temperature or in refrigerator 15 minutes before serving. Garnish with remaining 1 cup whipped topping.
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Ingredients
- 1 (6 ounce) READY CRUST® Graham Cracker Pie Crust
- 1 pint frozen strawberry or raspberry sorbet or sherbet, softened
- 1 (8 ounce) container frozen non-dairy whipped topping, thawed
- 1 1/4 cups cold milk
- 2 (3.4 ounce) packages vanilla flavor instant pudding & pie filling

Directions
step 1: Spoon sorbet into large bowl. Stir in 1/2 of the whipped topping until well blended. Spoon into crust. Place in freezer 15 minutes or until slightly set.
step 2: Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in all but 1 cup of the remaining whipped topping. Gently spoon pudding mixture over sorbet layer in crust.
step 3: Freeze 4 hours or overnight. Let stand at room temperature or in refrigerator 15 minutes before serving. Garnish with remaining 1 cup whipped topping.

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