Summer Lemon-Berry Pie

• 1-1/4 cups graham crumbs
• 1/4 cup butter, melted
• 2 cups lemon sorbet, softened
• 1/2 cup prepared Crystal Light Raspberry Ice Low Calorie Drink Mix
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1/2 cup each fresh blueberries, raspberries and sliced strawberries Whole Foods 3 For $10.00 thru 02/09

1. Mix graham crumbs and butter; press onto bottom and up side of 9-inch pie plate.
2. Beat sorbet and drink in medium freezer-safe bowl with mixer until blended.
3. Gently stir in Cool Whip.
4. Freeze 45 min.
5. or until mixture is thick enough to mound.
6. Spoon into crust.
7. Freeze 4 hours or until firm.
8. Remove from freezer 15 min.
9. before serving.
10. Let stand at room temperature to soften slightly.
11. Serve topped with berries.

graham crumbs, butter, lemon sorbet, crystal, topping, fresh blueberries

Taken from www.kraftrecipes.com/recipes/summer-lemon-berry-pie-106291.aspx (may not work)