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15 minutes
2 hours 15 minutes
- 1 quart rainbow sherbet, slightly softened
- 1 package (6 ounces) ready-to-use graham cracker pie crust
- 1 cup frozen (thawed) whipped topping or Whipped topping from a pressurized can
- 1 cup cut-up fruit
- Orange peel strips, if desired
- Smoothly layer the sherbet in the pie crust, then securely cover and freeze for 2 hours.
- Top the sherbet with a layer of fluffy whipped topping, then decorate with a mix of fresh fruit and orange peel. Keep it covered in the freezer until serving.
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