1 pt. each vanilla ice cream and strawberry sherbet, both slightly softened
1 (6 oz.) graham cracker ready crust
2 c. non-dairy whipped topping
1/3 c. toasted flaked coconut
Fresh strawberries for garnish

Spoon alternate layers ice cream and sherbet into crust. Freeze at least 3 hours or overnight. To serve, spread whipped topping decoratively on pie. Top with strawberries, coconut. Makes 8 servings.