Coconut-Berry Pie with Dipped Strawber..

Cooking Instructions

Crust: Process cookies in food processor until fine crumbs. Add butter; process until blended. (Or finely crush cookies in a sturdy plastic food bag with a rolling pin. Add butter; knead to mix.) Press into 9-in. pie plate. Freeze 30 minutes or until firm.

Let 1 pt each ice cream and sorbet soften at room temperature 5 to 10 minutes. Spoon tablespoonfuls into crust, alternating flavors and packing them down as you go. Drizzle with 1/2 cup strawberry topping. Freeze 3 hours or until firm. Drop scoops of remaining ice cream and sorbet on pie. Drizzle with remaining topping. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.

Chocolate-dipped strawberries: Line a flat pan with wax paper. Melt chocolate chips in a small shallow bowl in microwave as bag directs. Wash berries; pat dry. Dip 1 at a time into chocolate, turning to coat. Place on lined pan; refrigerate to set chocolate, or cover loosely and refrigerate up to 1 day.

About 15 minutes before serving: Remove pie from freezer. Garnish with the strawberries and toasted coconut.

Planning Tip: Pie can be prepared through Step 2 up to 2 weeks ahead. The strawberries (Step 3) can be dipped up to 1 day ahead. Refrigerate loosely covered.