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.
- 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.