This is a no-bake pie i have yet to try. My family family prefers cherry or strawberry desserts. This one appears simple to prepare and its ingredients sound delicious. hope someone out there can use this over this holiday weekend.
God Bless
waterladey in midwest

BERRY-SWIRL ICE CREAM PIE

CRUST
1 1/4 cups vaniia wafer crumbs
1/2 cup finely chopped pecans
1/4 cup margarine or butter melted

FILLING
10-oz. pkg. frozen raspberries in syrup,thawed,drained, reserving liquid
2 cups (1 pint)raspberry sherbet
3 cups (1 1/2 pints)vanilla ice cream slightly softened

SAUCE
1/4 cup sugar
1 tablespoon cornstarch
reserved raspberry liquid
2 tablespoons orange juice

Heat oven to 375*F. In medium bowl, combine all crust ingredients; press in bottom and up sides of 9-inch pie pan. Bake at 375* F for 5 to 8 minutes. Cool. In large bowl, fold drained raspberries into sherbet. Add ice cream. Fold sherbet mixture into ice cream, swirling to marble. Spoon ice cream mixture into prepared crust,

Freeze until firm.

Meanwhile, in small saucepan combine sugar and cornstarch, mix well. Stir in reserved raspberry liquid Cook over medium heat until mixture becomes clear and thickened, stirring constantly. Stir in orange juice. Cool. Let pie stand at room temperature a few minutes before serving. Cut into wedges. Serve with sauce Serves 8