Pumpkin Patch Pie
Yield
servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
orange sherbert
softened |
* |
| 8 | ounces |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
oreo cookie crumb crust |
|
| 9 | each |
oreo cookies
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
orange sherbert
softened |
* |
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 1 | each |
pie shell (9 inch)
oreo cookie crumb crust |
|
| 9 | each |
oreo cookies
chopped |
*
|
Directions
Place sherbet in bowl; stir until smooth.
Stir in ½ of the cool whip until well blended (see note).
Spoon into crust.
Sprinkle with chopped oreo cookies, pressing firmly into shebet.
Cover with reamining cool whip.
Freeze 4 hours or until firm.
Let stand at room temperature 10 minutes before serving.
Garnish with finely chopped oreo cookies and candy pumpkins, if desired.
(6 pumpkin designs facing from center out, oreo cookie crumbs making these designs, eyes, nose an orange triangle, mouth formed into a smile.)
Note: for more intense orange color, stir in a few drops each of red and yellow food coloring.
