Crust:

3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon

Filling:

3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.

Allow sherbet and frozen yogurt to sit at room temperature until slightly softened.

In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well.

Spray a 9" pie pan with non-stick spray. Press crumbs evenly into psn along bottom and up sides. Bake at 350°F for 8-10 minutes, remove from oven and allow to cool.

Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust.

Note: To save time, a store bought graham cracker crust may be used. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving.

Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.