Spring Temptation Pie

This is the kind of retro no-bake pie that shows up at church potlucks and disappears before the main course is even cleared. Lemon gelatin melted with orange sherbet creates a light, mousse-like filling that’s equal parts tangy and sweet.

Miniature marshmallows and whipped topping folded in give it a cloud-like texture, while crushed pineapple adds little bursts of tropical fruit in every bite. The whole thing sets up in the freezer, so there’s no oven required.

Ten minutes of active work gets you a frozen dessert that looks and tastes like you tried way harder than you actually did. Pull it from the freezer a few minutes before serving to let it soften just enough to slice cleanly.

Pro Tips

• Make sure the gelatin is completely dissolved before adding the sherbet. Undissolved granules will leave gritty spots in the filling.
• Let the gelatin-sherbet mixture thicken in the fridge for the full 25 minutes before folding in the whipped topping. Too thin and it won’t hold the marshmallows in suspension.
• Use well-drained crushed pineapple. Extra juice will make the filling watery and prevent it from setting properly.
• Let the pie sit at room temperature for 5 to 10 minutes before slicing for the cleanest cuts.