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Mallow Sorbet Pie

  • Prep Time: 10 minutes (4 hours 45 minutes)
  • Serving Size: 10
  • 8 cup HONEY MAID Honey Grahams, Finely Crushed (about One & One Fourth Cups)
  • 1/4 cup Sugar
  • 1/3 cups Margarine Or Butter, Melted
  • 1 cup Boiling Water
  • 1 package (4-serving size) JELL-O Brand Lemon Flavor Gelatin
  • 1 cup Orange Sherbet
  • 2 cups Thawed COOL WHIP Whipped Topping
  • 2 cups JET-PUFFED Miniature Marshmallows
  • 1 can (8 ounce) Crushed Pineapple, Drained
  • 2 tablespoons Orange Zest
  • MIX graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.

    STIR boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.

    ADD whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.

    KRAFT KITCHENS TIPS

    Variation

    Prepare as directed, using JELL-O Brand Orange Flavor Gelatin and lemon sherbet.

    RECIPE COURTESY OF KRAFT FOODS