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.
Cool off after an outdoor activity this summer with a serving of this frosty pie.
How to Soften Sorbet
Place sorbet in microwaveable bowl. Microwave on MEDIUM (50%) 10 to 15 sec. or until sorbet is slightly softened.
Prepare as directed, using raspberry sorbet.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 53g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.