Sherbet Cookie Pie
A refreshing sherbet cookie pie with a buttery crust, tangy sherbet filling, and a Cool Whip topping with crushed lemon cookies, perfect for summer gatherings.
Ingredients
Instructions
- Combine flour, brown sugar, and melted butter.
- Pat mixture into the bottom of a cake pan and bake at 350°F for 20 minutes.
- Remove from oven and crumble with a fork.
- Press mixture into a pie pan to form the crust.
- Pack sherbet on top of the cooled crust.
- Combine thawed Cool Whip, crushed lemon cookies, and nuts; blend thoroughly.
- Spread the Cool Whip mixture over the sherbet-filled pie.
- Freeze for several hours or overnight before serving.
Nutrition & Diet Analysis (per serving)
620
kcal
31% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).