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
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