INGREDIENTS
1
Pillsbury® refrigerated pie crust, softened as directed on box
2
cups strawberry sorbet, softened
2
containers (6 oz each) Yoplait® 99% Fat Free strawberry yogurt
1
cup frozen strawberries, thawed, chopped
1/4
cup rum
1/2
cup fresh strawberries
1/4
cup sugar
DIRECTIONS
1 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.
2 Mix sorbet, yogurt, chopped strawberries and rum until blended.
Spoon into crust. Freeze uncovered until firm, about 3 hours.
3 Let stand at room temperature 10 minutes before cutting.
Roll moistend fresh strawberries in sugar;
garnish each slice of pie with sugared strawberries.
