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Frozen Sorbet Pie

photo by:kraft
Strawberry sorbet is mixed with whipped topping, spooned into a graham cracker crust and topped with a vanilla pudding layer in this frosty pie.
15 min
5 hr 15 min
8 servings
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What You Need

pt.  (2 cups) frozen strawberry sorbet, softened
cups  thawed COOL WHIP Whipped Topping, divided
 ready-to-use graham cracker crumb crust (6 oz.)
cups  cold milk
pkg.  (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

Make It

SPOON sorbet into large bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Spoon into crust; cover. Freeze 1 hour or until slightly set.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining 1 cup whipped topping. Spoon over sorbet layer in crust.

FREEZE at least 4 hours or overnight. Remove from freezer about 15 min. before serving. Let pie stand at room temperature or in the refrigerator until pie can easily be cut. Store leftover pie in freezer.

Kraft Kitchens Tips

Cool off after an outdoor activity this summer with a serving of this frosty pie.
How to Soften Sorbet
Place sorbet in microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until sorbet is slightly softened.
Prepare as directed, using raspberry sorbet.
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