Spring Temptation Pie
Yield
8 servingsPrep
10 minCook
?Ready
30 minLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
boiling |
|
| 1 | package |
jello
lemon flavor, 4 serving size |
|
| 1 | cup |
sherbert
orange or lemon |
* |
| 2 | cups |
whipped topping, prepared
thawed |
|
| topping | |||
| 2 | cups |
miniature marshmallows
|
|
| 1 | can |
pineapple, canned, crushed
8 ounce size, optional |
* |
| 1 | Prepared |
graham cracker pie crust
9 ounce |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
boiling |
|
| 1 | package |
jello
lemon flavor, 4 serving size |
|
| 237 | ml |
sherbert
orange or lemon |
* |
| 473 | ml |
whipped topping, prepared
thawed |
|
| topping | |||
| 473 | ml |
miniature marshmallows
|
|
| 1 | can |
pineapple, canned, crushed
8 ounce size, optional |
* |
| 1 | Prepared |
graham cracker pie crust
9 ounce |
*
|
Directions
STIR boiling water into gelatin in medium bowl for 2 minutes or until completely dissolved.
STIR in sherbet; mix until melted. Refrigerate 25 minutes or until gelatin mixture is slightly thickened.
FOLD in whipped topping, marshmallows and pineapple.
Pour into crust. FREEZE until firm.
