Transform softened sorbets into a decadent layer cake in no time. This pie recipe comes together quickly, then just needs a little time to set up in the freezer.
How to Make It
Step 1
Combine first 3 ingredients, stirring well. Press into bottom of a 10-inch springform pan; freeze 15 minutes or until firm. Spread raspberry sorbet over crumb mixture. Freeze 1 hour. Spread lemon sorbet over raspberry sorbet. Cover and freeze 1 hour.
Step 2
To serve, remove pie from pan. Arrange raspberries over lemon sorbet. Drizzle white chocolate over raspberries; slice pie into wedges. Garnish with mint sprigs, if desired.
Cooking Light The Lazy Gourmet
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