Mallow Sorbet Pie

• 8 honey maid honey graham crackers, finely crushed (about 1-1/4 cups)
• 14 cup sugar
• 13 cup margarine or 13 cup butter, melted
• 1 cup boiling water
• 1 (3 ounce) package lemon Jell-O gelatin
• 1 cup Orange sherbet
• 2 cups thawed Cool Whip Topping
• 2 cups jet-puffed miniature marshmallows
• 1 (8 ounce) can crushed pineapple, drained
• 2 tablespoons 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 minute or until thickened but not set.
6. ADD whipped topping, marshmallows and pineapple; mix well.
7. Pour into crust.
8. Freeze 4 hours or until firm.
9. Sprinkle with zest before serving.
10. Store leftover pie in freezer.

honey, sugar, margarine, boiling water, orange sherbet, jetpuffed, pineapple, orange zest

Taken from www.food.com/recipe/mallow-sorbet-pie-157796 (may not work)