Frosty rainbow pies: Homemade fruit sherbet-style desserts (1972)

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Frosty rainbow pies Homemade fruit sherbet-style desserts from the 70s (1)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Create a whole rainbow of frosty pies!

It’s easy — a no-cook, one bowl recipe, and oven ready pie shells from Pet-Ritz.

Use your favorite fruit juice and create a light sherbet-like filling made with rich and creamy PET Non-Dairy Whip Topping, frozen delightfully cold in a Pet-Ritz light and flaky pie crust shell.

Convenient, but so much like homemade. Prepare in advance and enjoy your patio party, too. Make one? Easy enough to make a whole delicious rainbow.

Frosty rainbow pies Homemade fruit sherbet-style desserts from the 70s (2)

Frosty rainbow pies

Lime/Pink Lemon/Pineapple/Orange

Crimp edge and bake 1 Pet-Ritz Pie Crust Shell, as package directs. Cool. Beat 3 egg whites, at room temperature, until soft peaks form. Beat in 1/2 cup sugar gradually, until stiff. Beat in 3 egg yolks at low speed.

Beat in 2 cups PET Whipped Topping, thawed, until blended. Beat in 1/3 cup lime juice and drops of green food coloring*.

Mound into pie crust shell. Freeze several hours or until firm. Serve frozen. Re-freeze unused portion.

*Another favorite flavor? Follow recipe above, substituting 1/4 cup lemon juice; or 1/3 cup frozen concentrated pineapple or orange juice, both juices thawed and undiluted. Add appropriate food colorings.’

ALSO TRY: Fruity no-bake yogurt pies: Strawberry supreme, lemon chiffon & double fruit fantastique pie recipes from the ’80s

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