SURE BET SHERBET PIE


1 graham cracker crumb pie crust (w/extra serving, if you can find it)
1 Tbsp. sugar
3/4 tsp. cinnamon


1 qt. raspberry sherbet, softened
2 Tbsp. semi-sweet chocolate chips
2 tsp. milk
8 oz. container of whipped topping, thawed


In a small cup or bowl, combine the sugar and cinnamon. Sprinkle the mixture evenly over the bottom of the graham cracker crust. Set aside.

In the meantime, melt the chocolate chips and milk in the microwave at high for 1 minute. Stir if not completely melted, and place back in microwave at high for 10 second intervals until completely melted.

Spoon the sherbet into the graham cracker crust. Drizzle the chocolate over the sherbet, making a lattice design. If this doesn't work, just pour over the top of the pie in a zig-zag manner, and freeze- it will taste great just the same. Keep frozen until ready to serve. Take out of the freezer about 15 minutes before serving. Slice, and top individual servings with a dollop of whipped topping. Keep leftovers frozen. 


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