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Ingredients:

1 1/2 cups frozen strawberry or raspberry sorbet , softened
2 cups non-dairy frozen whipped topping , thawed and divided
1 Keebler Ready Crust graham cracker pie crust
3/4 cup milk
1 (3 1/2-ounce) package instant vanilla pudding & pie filling (4-serving size)

1. In large bowl stir together sorbet and half of whipped topping. Spread in crust. Freeze about 15 minutes or until slightly firm.

2. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in remaining whipped topping. Gently spread over sorbet layer in crust.

3. Freeze at least 4 hours or until firm.

4. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

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