15-Minute Sorbet Pie

Ingredients

• 1 pint peach sorbet
• 1 pint lime sorbet
• 1 pint strawberry sorbet (or flavors of your choice)

• 1 (6 ounce)  ready-to-fill graham cracker crust (reserve plastic lid)

Fruit Garnish

• raspberries
• nectarine, sliced
• kiwi, peeled and sliced

Directions

1. 1

   To soften the sorbets until spreadable, let them stand at room temperature 5 to 15 minutes or microwave 1 pint at a time on defrost or medium-low 5 to 10 seconds.

2. 2

   Let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).

3. 3

   Layer sorbets in crust as shown, mounding slightly in the middle.

4. 4

   Cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.

5. 5

   Freeze at least 6 hours or up to 1 week.

6. 6

   About 30 minutes before serving: Remove pie from pan (it should lift out easily) to a serving plate.

7. 7

   Arrange fruit attractively on top, leaving a band of sorbet showing.

8. 8

   Refrigerate until serving.