RASPBERRY RIPPLE ICE CREAM PIE

RASPBERRY RIPPLE ICE CREAM PIE 1 (15 oz.) pkg. Pillsbury All Ready Pie Crusts 1/4 c. almonds, finely ground 1 tsp. sugar

FILLING: 1 (10 oz.) pkg. frozen raspberries or strawberries in syrup, thawed, drained, reserving juice 2 c. (1 pt.) raspberry or strawberry sherbet, slightly softened 4 c. (1 qt.) vanilla ice cream, slightly softened

SAUCE: 1/4 c. sugar 1 tbsp. cornstarch 2 tbsp. orange juice Reserved juice

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Flute using scallop design or as desired. (Refrigerate remaining crust for future use.) Sprinkle almonds and 1 teaspoon sugar on bottom of pie crust-lined pan. Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool. In large bowl, fold raspberries into sherbet. Fold ice cream into sherbet, swirling to marble. Spoon into cooled pie crust. Freeze until firm. In small saucepan, combine sugar and cornstarch. Stir in reserved juice, about 1/3 cup. Cook over medium heat until mixture becomes clear and thickened, stirring constantly. Stir in orange juice, cool. Before serving, let pie stand at room temperature about 20 minutes. Cut into wedges. Serve with sauce; garnish as desired. 8 servings.

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