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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Get your cake, sorbert, and fresh fruit in one cool summer dessert Ingredients:
1 cup country time lemonade mix |
1/2 cup water |
1 pint strawberry, softened |
1 pint strawberry sorbet or 1 pint raspberry sorbet, softened |
2 cups thawed cool whip topping |
1 (6 ounce) honey maid graham cracker pie crust |
blueberries |
1/2 cup raspberries |
1/2 cup sliced strawberry |
Directions:
1. MEASURE drink mix into cap just to 1-qt. line; pour into large bowl.
2. Add water; stir until mix is completely dissolved.
3. ADD sorbet; beat with electric mixer on low speed until well.
4. blended.
5. Gently stir in whipped topping.
6. Freeze 45 minute or until mixture is thick enough to mound.
7. Spoon into crust.
8. FREEZE at least 4 hours or overnight until firm.
9. Remove from freezer 15 minute before serving.
10. Let stand at room temperature to soften slightly.
11. Serve topped with the berries. Store any leftover pie in freezer.
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