1 pt Orange sherbert, softened 1 Oreo pie crust (9 inch)
8 oz Cool whip, thawed 9 Oreo cookies, chopped
Place sherbet in a bowl and stir until smooth. Stir in one half the cool
whip until well blended. Spoon into the crust. Sprinkle with chopped
Oreo cookies, pressing firmly into sherbet. Cover with remaining cool
whip. Freeze for 4 hours or until firm. Let stand at room temperature for
10 minutes before serving. Garnish with finely chopped cookies and candy
pumpkins, if desrired. Store leftover pie in freezer. Makes 8 servings.
NOTE: for more intense orange color, stir in a few drops of red and yellow
food coloring.
Yields
8 servings