Polka Dot Sorbet Pie

• 24 graham crackers (2 1/2 inch square)
• 2 tablespoons granulated sugar
• 14 cup butter, melted and cooled
• 1 cup strawberry sorbet, slightly softened
• 1 cup peach sorbet, slightly softened
• 1 cup mixed berry sorbet, slightly softened
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 14 teaspoon vanilla extract

1. In food processor, combine crackers and granulated sugar; pulse until coarse crumbs form.
2. Add butter; pulse until combined.
3. Press firmly into 9 inch pie pan; freeze until firm, at least 30 minutes.
4. Using an ice cream scoop, alternately scoop sorbets and place in crust.
5. Freeze until firm, at least 6 hours or overnight.
6. Just before serving, beat cream, confectioners' sugar and vanilla until soft peaks form.
7. If desired, transfer to a pastry bag fitted with star tip; pipe or spoon around pie.
8. Let stand 20 minutes at room temperature before slicing.

crackers, sugar, butter, strawberry sorbet, peach sorbet, berry sorbet, heavy cream, sugar, vanilla

Taken from www.food.com/recipe/polka-dot-sorbet-pie-314465 (may not work)