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Steps
1
Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2
Spread raspberry sherbet in pie crust. Freeze about 20 minutes or until almost firm. Repeat layering with orange and lemon sherbets, returning to freezer after each layer.
3
Spread whipped topping over sherbet, leaving about 1 inch of lemon showing around edge of crust. Garnish pie with sprinkles around outside edge. Cover loosely; freeze 2 hours before serving.
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Use your favorite sherbet flavors. Try lime, lemon and vanilla ice cream. Top with fresh raspberries or strawberries if you like.
Make this pie up to a week in advance; top with whipped topping and sprinkles just before serving.
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