1 Pet Ritz deep dish pie crust shell, baked (or your own crust)
2 c. lime sherbet, softened
1 (8 1/4 oz.) can crushed pineapple, drained
1 (8 oz.) container La Creme whipped topping, 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 or until firm. Allow pie to defrost 15-20 minutes before slicing. Serves 8.