Sangria Cocktail Pie

Relax and enjoy a bite of a fruity cocktail -- in a make-ahead frozen raspberry pie.

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Servings 8

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( 45 ) Ratings

45 Ratings

5 Stars 10%

4 Stars

3 Stars 16%

2 Stars 48%

1 Stars 14%

Member Reviews ( 3 )

53564da3-90f5-4e65-a41c-df871c5c4f60

ingredients 6
Prep Time 20 min
Total Time 3 hr 20 min

Ingredients

1: Pillsbury® refrigerated pie crust, softened as directed on box

2: cups raspberry sherbet, softened

2: containers (6 oz each) Yoplait® 99% Fat Free raspberry yogurt

1: cup frozen (thawed) raspberries

1/2: cup sangria

1/2: cup fresh raspberries, if desired

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Directions

1 Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
2 Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
3 Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 300mg; 300%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 2g 2% Sugars 18g 18% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 8%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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twinsr241

report Posted Oct. 2, 2011 5:27 PM

Very tasty & great flavor. Took this to a gathering & it held up fairly well considering it is a frozen dessert.

mfemmons

report Posted Sep. 13, 2011 11:37 AM

Also, I used a store-bought graham cracker crust, which was great and a lot quicker than a cooked crust.

mfemmons

report Posted Sep. 13, 2011 11:36 AM

Delish flavor and crazy-easy, but was a teensy bit too icy rather than creamy. I might consider more yogurt vs. sorbet next time, or some other idea to make just a little bit more creamy and a little less ice-crystal-y.