Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
cups mango sorbet, softened
2
cups coconut sorbet
2
containers (6 oz each) Yoplait® 99% Fat Free piña colada yogurt
1/4
cup rum
Fresh mango slices, if desired
Preparation
Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbets, yogurt and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh mango slices.
