Citrus Sorbet Pie
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Citrus Sorbet Pie
Yield: 8 servings
- ⅔
-
1
pkg. (4-serving size) JELL-O Orange Flavor Gelatin
- 1
-
2
cups thawed COOL WHIP Whipped Topping
-
2
cups JET-PUFFED Miniature Marshmallows
-
1
can (8 oz.) crushed pineapple, drained
-
1
HONEY MAID Graham Pie Crust (6 oz.)
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add sherbet; stir until sherbet is completely melted and mixture is slightly thickened. Add whipped topping, marshmallows and pineapple; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound.
POUR into crust.
FREEZE 4 hours or until firm. Store leftover pie in freezer.
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