1 Pillsbury refrigerated pie crust, softened as directed on box
2 cups lemon sherbet, softened
1 container (6 oz) Yoplait 99% Fat Free lemon cream pie
1 can (12 oz) frozen lemonade concentrate
¼ cup vodka
Lemon slices, if desired
-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 sherbet, yogurt, lemonade concentrate and vodka 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 lemon.
This recipe comes from Pillsbury. You can find 9 other Happy Hour dessert recipes on the company’s website.