1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.)
1-1/4 cups cold milk
2 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
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| FROZEN SORBET PIE | ||||
| 1 pint frozen strawberry sorbet or sherbet, softened 1 tub (8 oz.) Cool Whip Whipped Topping, thawed 1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.) 1-1/4 cups cold milk 2 pkg. (4 serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling |
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| Spoon sorbet into large bowl. Stir in 1/2 of the whipped topping until well blended. Spoon into crust. Place in freezer 15 minutes until slightly set. Pour milk into 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 layer in crust. Freeze 4 hours or overnight. Let stand at room temperature or in refrigerator 15 minutes until pie can be cut easily. Garnish with additional whipped topping if desired. | ||||