1 pt. raspberry sorbet, slightly softened
1 pt. vanilla ice cream, slightly softened
1 (8 inch) (6 oz.) ready-to-fill graham cracker pie crust
1 c. thinly sliced peaches, fresh, drained, canned, or frozen and thawed
1 c. fresh raspberries
1/3 c. raspberry pourable fruit
2 c. frozen, non-dairy whipped topping, thawed or 2 c. slightly sweetened whipped cream

1. Spoon sorbet and ice cream alternately into crust. Smooth surface with spatula, mounding slightly in center. Freeze at least 3 hours or overnight.

2. To serve: Mix peaches, raspberries and pourable fruit in a small bowl. Top pie with whipped topping, then spoon fruit mixture over top.

Makes 8 servings.