1 Pet-Ritz deep dish pie crust shell, baked
2 c. lime sherbet, softened
1 (8 1/4 oz.) can crushed pineapple, drained
1 (8 oz.) container LaCreme whipped topping with real cream, thawed

In a medium bowl, blend sherbet and pineapple. Fold in whipped topping. Spoon into baked pie shell. Cover with plastic wrap; freeze several hours, until firm. Allow pie to defrost 15 to 20 minutes before slicing. 8 servings.