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)
raspberries
nectarines, sliced
kiwi, peeled and sliced
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 15 min.