How to make it

  • Place crust stillin foil pan in a 9" metal pie pan. Spoon 1 pint pineapple-coconut ice cream into crust. Using back of spoon,gently press into even layer. Freeze 1 hour or till firm.
  • Spread sorbet over ice cream into even layer;freeze 1 hour.
  • Top sorbet layer with remaining ice cream,slightly mounding it in the center.. Freeze pie for 3 hours or till firm
  • To serve,carefully lift the frozen pie from the foil pie plate and place on serving plate.. In a large bowl combine juice and sugar;add fruit and toss. Spoon some of the fruit over top of pie. Cut into wedges and serve with remaining fruit.
  • Can use reduced-fat crust!

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