1 cup boiling water
1 pkg lemon gelatin
1 cup lemon or orange sherbert
2 cups thawed whipping topping
2 cups miniature marshmallows
1 8oz can of crushed pineapple drained
1 prepared graham cracker crust

Stir boiling water into gelatin in medium bowl 2 minutes or until
completely dissolved. Stir in sherbet; mix until melted. Refrigerate
25 minutes or until gelatin mixture is slightly thickened. FOLD in
whipped topping, marshmallows and pineapple. Pour into crust. FREEZE
until firm.