Ingredients
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
Preparation
Spread sherbet in pie crust. Cover and freeze 2 hours.
Spread whipped topping over sherbet. Garnish with fruit and orange peel. Store covered in freezer.
