Recipe
This Rainbow Sherbet Pie is Better Than Ice Cream Cake
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
- Servings: 8
- Medium
Ingredients
- 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
- Sprinkles
Photo by Caitlyn Heter
Step 1
Preheat oven to 450°F. Bake pie crust as directed on box. Cool completely.
GIF by Caitlyn Heter
Step 2
Spread raspberry sherbet onto cooled crust. Chill in freezer at least 20 minutes.
GIF by Caitlyn Heter
Step 3
Repeat step 2 with orange and lime sherbets.
GIF by Caitlyn Heter
Step 4
Spread whipped topping on top, leaving a gap between topping and crust so the sherbet is visible. Top with a generous amount of sprinkles.
GIF by Caitlyn Heter
Step 5
Freeze covered for at least 2 hours before serving.
GIF by Caitlyn Heter
If pie is your soul mate, keep the love going with these: