15-minute Sorbet Pie

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 pint peach sorbet
• 1 pint lime sorbet
• 1 pint strawberry sorbet (or flavors of your choice)
• 1 (6 ounce) ready-to-fill graham cracker crust (reserve plastic lid)
• raspberries
• nectarine, sliced
• kiwi, peeled and sliced

Recipe

• 1 to soften the sorbets until spreadable, let them stand at room temperature 5 to 15 minutes or microwave 1 pint at a time on defrost or medium-low 5 to 10 seconds.
• 2 let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).
• 3 layer sorbets in crust as shown, mounding slightly in the middle.
• 4 cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.
• 5 freeze at least 6 hours or up to 1 week.
• 6 about 30 minutes before serving: remove pie from pan (it should lift out easily) to a serving plate.
• 7 arrange fruit attractively on top, leaving a band of sorbet showing.
• 8 refrigerate until serving.