Ingredients:
1 Pillsbury� Refrigerated Pie Crust (from 15-oz. pkg.)
1 (3-oz.) pkg. orange flavor gelatin
3/4 cup boiling water
1 cup orange sherbet, slightly softened
1 cup frozen whipped topping, thawed
2 tablespoons miniature semisweet chocolate chips
1/2 teaspoon oil
Directions:
1. Heat oven to 450�F. Prepare pie crust as directed on package for one-crust baked shell using 10-inch tart pan with removable bottom or 9-inch pie pan. Bake at 450�F. for 9 to 11 minutes or until light golden brown. Cool 25 minutes or until completely cooled.
2. Place gelatin in medium bowl. Add boiling water; stir until gelatin is completely dissolved. Spoon in sherbet; stir until melted. Place in freezer for 5 minutes or until soft set.
3. Stir sherbet mixture. Add whipped topping; mix well. Spoon mixture into cooled baked shell.
4. In small resealable food storage plastic bag, combine chocolate chips and oil; seal bag. Place bag in bowl of very hot water. Flex bag several times to melt chips. Cut small hole in bottom corner of bag. Working from center to outer edge, pipe chocolate to form spiral design. Working from center of spiral to outer edge draw tip of knife lightly through the spiral to form web design. Refrigerate at least 20 minutes or until serving time. |
