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June 1999 Issue
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by Victoria Smith
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Frozen Sorbet Pie

  • 1 pint frozen strawberry or raspberry sorbet, softened (15 seconds in the microwave, set at medium)
  • 1 eight-oz tub thawed whipped topping
  • 1 ready-to-use graham cracker piecrust (9 inch)
  • 1 1/4 cups cold milk
  • 2 packages INSTANT pudding or pie filling
Spoon sorbet into a large bowl.  Stir in 1/2 of the whipped topping until well-blended.  Spoon into crust.  Place in freezer 1 hour or until slightly set.

Pour milk into a large bowl.  Add pudding mixes.  Beat with wire whisk 2 minutes or until smooth.  (Mixture will be thick.)  Immediately stir in remaining whipped topping.  Gently spoon over sorbet layer in crust.

Freeze 4 hours or overnight.  To serve, let stand at room temperature for 15 minutes, or until pie can be cut easily.  Garnish with additional whipped topping.

  • Yields: 8 servings
  • Preparation Time: 35 minutes plus refrigeration and freezing

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