Sunday, January 24, 2010

Citrus Sorbet Pie

This was an interesting had to frozen a lot longer for 4 hours, I froze it overnight. I had left-over filling.

2/3 cup boiling water
1 package (4-serving size) Jello Orange flavor gelatin
1 cup orange sherbet
2 cups thawed Cool Whip whipped topping
2 cups jet-puffed miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
1 graham cracker pie crust (6 ounces)

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes 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 minutes or until mixture is very thick and will mound.

Pour into crust. Freeze 4 hours or until firm. Store leftover pie in freezer.

Variation: Prepare as directed, using Jello Lime flavor gelatin and lemon sherbet.

Jello & CookWhip: Favorite Desserts, 2007

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