Sorbet Pie Recipes

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SORBET PIE



Sorbet Pie image

Appeal to diners' citrus side with Sorbet Pie. This Sorbet Pie combines orange sherbet and crushed pineapple to make a fruity and refreshing dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 8 servings

Number Of Ingredients 7

2/3 cup boiling water
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 cup orange sherbet
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple in juice, drained
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add sherbet; stir with whisk until melted. Add COOL WHIP, marshmallows and pineapple; stir until blended. Refrigerate 10 min. or until mixture is thick enough to mound.
  • Pour into crust.
  • Freeze 4 hours or until firm.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

15-MINUTE SORBET PIE



15-Minute Sorbet Pie image

Make and share this 15-Minute Sorbet Pie recipe from Food.com.

Provided by RecipeNut

Categories     Pie

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

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)
raspberries
nectarine, sliced
kiwi, peeled and sliced

Steps:

  • 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.
  • Let stand 3 minutes or until soft, but not melting (if too soft to work with, return to freezer briefly).
  • Layer sorbets in crust as shown, mounding slightly in the middle.
  • Cover with reserved lid, or with foil if sorbet is too high for lid to snap back in place.
  • Freeze at least 6 hours or up to 1 week.
  • About 30 minutes before serving: Remove pie from pan (it should lift out easily) to a serving plate.
  • Arrange fruit attractively on top, leaving a band of sorbet showing.
  • Refrigerate until serving.

Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 1.1, Sodium 120, Carbohydrate 13.7, Fiber 0.3, Sugar 8.1, Protein 0.9

SORBET MERINGUE PIE



Sorbet Meringue Pie image

I just bought some Better 'N Peanut Butter the other day and now I'm looking for recipes to use it. I found a bunch of recipes on the website www.betternpeanutbutter.com and wanted to post them here for future use. Cook time is freezing time.

Provided by senseicheryl

Categories     Pie

Time 1h15m

Yield 9 inch pie, 7 serving(s)

Number Of Ingredients 6

1/2 cup Better 'n Peanut Butter spread
1/4 cup marshmallow creme
1 tablespoon light corn syrup
1 (5 1/8 ounce) container meringue cookies, rainbow vanilla mini
1 pint sorbet, soften slightly (your choice of flavor, lemon, mango, tropical, or peach)
1 pint sorbet, soften slightly (your choice of flavor, raspberry, strawberry, blood orange or blackberry)

Steps:

  • In a medium bowl, combine peanut butter, marshmallow creme and corn syrup; stir until thoroughly combined. Set Aside.
  • Spray a 9-inch pie plate with non-stick cooking spray. Arrange meringues, flat side down, on bottom and sides of pie plate. Spoon and spread one pint of sorbet over meringues, pressing gently onto meringues. Pour over all but 2 tablespoons of peanut butter sauce over sorbet, spreading to cover sorbet.
  • Freeze for 30 minutes or until sorbet is firm. Spoon and spread remaining pint of sorbet on top of peanut butter sauce. Drizzle with remaining 2 tablespoons peanut butter sauce. Freeze until firm, at least 1 to 2 hours.

Nutrition Facts : Calories 105.2, Fat 0.1, Sodium 13.7, Carbohydrate 26.7, Sugar 4.6, Protein 0.1

FROZEN SORBET PIE



Frozen Sorbet Pie image

Number Of Ingredients 5

1 1/2 cups frozen strawberry or raspberry sorbet, softened
2 cups non-dairy frozen whipped topping, thawed and divided
1 Keebler® Ready Crust® graham cracker pie crust
3/4 cup milk
1 (3 1/2-ounce) package instant vanilla pudding & pie filling (4-serving size)

Steps:

  • 1. In large bowl stir together sorbet and half of whipped topping. Spread in crust. Freeze about 15 minutes or until slightly firm.2. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Gently spread over sorbet layer in crust.3. Freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Nutrition Facts : Nutritional Facts Serves

KEY LIME PIE SORBET



Key Lime Pie Sorbet image

Provided by Dorie Greenspan

Categories     Milk/Cream     Ice Cream Machine     Dessert     Kid-Friendly     Frozen Dessert     Lime     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 4

3/4 cup water
1/2 cup sugar
1 14-ounce can sweetened condensed milk
1 cup fresh or bottled Key lime juice

Steps:

  • Bring 3/4 cup water and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lime juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes.
  • Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, cover, and freeze until firm, at least 4 hours and up to 2 days.

FROZEN SORBET PIE



Frozen Sorbet Pie image

Strawberry sorbet is mixed with whipped topping, spooned into a graham cracker crust and topped with a vanilla pudding layer in this frosty pie.

Provided by My Food and Family

Categories     Home

Time 5h15m

Yield Makes 8 servings.

Number Of Ingredients 5

1 pt. (2 cups) frozen strawberry sorbet, softened
2 cups thawed COOL WHIP Whipped Topping, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Spoon sorbet into large bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Spoon into crust; cover. Freeze 1 hour or until slightly set.
  • Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in remaining 1 cup whipped topping. Spoon over sorbet layer in crust.
  • Freeze at least 4 hours or overnight. Remove from freezer about 15 min. before serving. Let pie stand at room temperature or in the refrigerator until pie can easily be cut. Store leftover pie in freezer.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 3.2979 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

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