Mallow Sorbet Pie

• 8 graham crackers, finely crushed (about 1-1/4 cups)
• 1/4 cup sugar
• 1/3 cup margarine or butter, melted
• 1 cup boiling water
• 1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
• 1 cup orange sherbet
• 2 cups thawed COOL WHIP Whipped Topping
• 2 cups JET-PUFFED Miniature Marshmallows
• 1 can (8 oz.) crushed pineapple, drained
• 2 Tbsp. orange zest

1. Mix graham crumbs, sugar and margarine until well blended.
2. Press firmly onto bottom and up side of 9-inch pie plate.
3. Stir boiling water into dry gelatin in large bowl until completely dissolved.
4. Add sherbet; stir until completely melted.
5. Refrigerate 35 min.
6. or until thickened but not set.
7. Add whipped topping, marshmallows and pineapple; mix well.
8. Pour into crust.
9. Freeze 4 hours or until firm.
10. Sprinkle with zest before serving.
11. Store leftover pie in freezer.

crackers, sugar, margarine, boiling water, gelatin, orange sherbet, jetpuffed miniature marshmallows, pineapple, orange zest

Taken from www.kraftrecipes.com/recipes/mallow-sorbet-pie-74973.aspx (may not work)