Reviewed: Sep. 12, 2011

I just made this on Saturday and is it gone. The only change I made was I used lime sherbert instead of raspberry but I'm sure it will be good with what ever flavor sherbert you want to use. I am definitely making this again.

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Reviewer:

niki921

Reviewed: Jul. 10, 2011

This is a great summer pie.I Made it for a gathering at camp,and an older friend who does not cook gave me money to go buy the stuff to make it today for him.he said it was delish.In my book anything with cream cheese and fluff has to be good.Only mistake I made was I used a 16 oz tub cool whip,thinking that was 2. Cups.not so lol. An 8 oz cool whip container yields 3 cups cool whip. I thought that it was to much cool whip lol.But even with that mistake it got rave reviews.thx for a great and easy recipe.will def be keeping this one.

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Reviewer:

linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jun. 15, 2011

very light and cool, perfect for sumer picnic dessert. Made pie with about half of filling, froze solid, and also froze rest of filling in container. When pie was frozen, put layer of fudge sauce, and scooped rest of filling on top and smoothed it out to make a mile high pie

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Reviewer:

sunflower

Cooking Level: Intermediate

Living In: Hamilton, New Jersey, USA

Reviewed: Apr. 17, 2011

So good and very easy to make!

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Reviewer:

Jimmyswife

Reviewed: Jan. 17, 2011

I decided to make this pie for my boyfriend as an alternative to birthday cake because he's not really a cake person. I couldn't find Raspberry Sherbert so I used Sorbet instead. I also used a chocolate cookie crust instead of graham cracker. It turned out great! I enjoyed this recipe because it was easy to make and it was not messy. There was really no measuring involved as you used the whole container for each ingredient (I bought the pint container of sorbet= 2 cups) I would definitely make this again. Yum!

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Reviewer:

KateMc

Reviewed: Oct. 8, 2010

My family are not keen on raspberries so I tweeked this recipe just a bit I subsatuted pineappple sherbert for the raspberry add a 1/2 cup of sweetened shredded cocanut and garnished with cherries I got rave reviews from my very picky family this will become a holiday treat THANKS

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Reviewer:

Jessica

Reviewed: Jun. 30, 2010

excellent

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Reviewer:

cookingdiva

Reviewed: Jun. 6, 2010

Great dessert-cool and refreshing. I used rainbow sherbet since I could not find rasberry. I also made this a week in advance and kept it in the freezer, which was great.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jun. 1, 2010

Easy and tasty recipe! Made it with the raspberry sorbet, but would like to try with other flavors as well.

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Reviewer:

Sassa

Cooking Level: Intermediate

Reviewed: May 16, 2010

I just love this pie!!! It is so easy to make and VERY delicious! I have made it with orange sherbet, my husbands favorite and with lime, my favorite. I will keep making this one for a long time! Thanks for the great recipe!

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