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