Frozen Sorbet Pie

• 1 pt. (2 cups) frozen strawberry sorbet, softened
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1-1/4 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

1. Spoon sorbet into large bowl.
2. Add 1 cup of the whipped topping; stir with wire whisk until well blended.
3. Spoon into crust; cover.
4. Freeze 1 hour or until slightly set.
5. Pour milk into large bowl.
6. Add dry pudding mixes.
7. Beat with wire whisk 2 min.
8. or until well blended.
9. (Mixture will be thick.)
10. Gently stir in remaining 1 cup whipped topping.
11. Spoon over sorbet layer in crust.
12. Freeze at least 4 hours or overnight.
13. Remove from freezer about 15 min.
14. before serving.
15. Let pie stand at room temperature or in the refrigerator until pie can easily be cut.
16. Store leftover pie in freezer.

strawberry sorbet, topping, ready, cold milk

Taken from www.kraftrecipes.com/recipes/-18760.aspx (may not work)