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Raspberry Sherbet and Gelatin Pie

This raspberry sherbet and gelatin pie is simple to prepare and surprisingly delicious. It's the perfect pie for warmer weather, and a great pie to make with the kids. The total cost for this recipe was $4.94 or about $0.62 per serving.
Prep Time 10 mins
Chilling Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 8


  • 1 9 inch Graham cracker pie crust
  • 1 (8 serving) package Raspberry Gelatin
  • 2 cups oil boiling water.
  • 1 (16 ounce) carton raspberry sherbet


  • Dissolve raspberry gelatin in two cups boiling water.. Stir for two to three minutes until gelatin is dissolved.
  • Stir Frozen sherbet into hot gelatin mixture, stirring until sherbet is melted and incorporated into the gelatin.
  • Place gelatin mixture into the refrigerator for 15 minutes until it begins to thicken, but don't let it set up completely.
  • Pour partially thickened gelatin mixture into Graham cracker crust, smoothing it with a spatula.
  • Place in refrigerator for 3 hours, or overnight, to allow it to set up.
  • Cut into eight equal portions and serve. Top individual servings with whipped cream if desired.
Keyword gelatin, graham cracker crust, raspberry, sherbet