Yield: 8 servings
|1 pint||Orange sherbert, softened|
|8 ounces||Cool whip, thawed|
|1||Oreo pie crust (9 inch)|
|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.