Sangria Cocktail Pie Recipe

Ingredients

1

                        crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

2

cups raspberry sherbet, softened

2

containers (6 oz each) Yoplait® 99% Fat Free raspberry yogurt

1

cup frozen (thawed) raspberries

1/2

cup sangria

1/2

cup fresh raspberries, if desired

Preparation

Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.

Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.

Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.