You have to understand how much I love ice cream cake to fully appreciate the significance of that title. This pie is as beautiful as it is delicious, and there’s plenty of time to get some laundry done while it’s chilling in your freezer. How proud will your folks be when they hear that you made a pie and did your laundry, on the same day?
To make the spreading steps easier, leave the next flavor of sherbet out to soften while the layer before it is chilling in the freezer. Soft Sherbet = smooth layers. Oh, and run your knife under hot water to cut perfect pointy slices with ease.
Rainbow Sherbet Pie
- Prep Time:15 minutes
- Cook Time:3 hours 30 minutes
- Total Time:3 hours 45 minutes
- 1 Box refrigerated pie crust, softened as directed on packaging
- 2 cup Raspberry Sherbet
- 2 cup Orange Sherbet
- 2 cup Lime Sherbet
- 2 cup Frozen whipped topping, thawed
Preheat oven to 450°F. Bake pie crust as directed on box. Cool completely.
Spread raspberry sherbet onto cooled crust. Chill in freezer at least 20 minutes.
Repeat step 2 with orange and lime sherbets.
Spread whipped topping on top, leaving a gap between topping and crust so the sherbet is visible. Top with a generous amount of sprinkles.
Freeze covered for at least 2 hours before serving.