Pineapple Mallow Sorbet Pie

Ingredients:

8 graham crackers, finely crushed (about 1-1/4 cups)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 cup orange sherbet
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple, drained
2 Tbsp. orange zest        

Directions:

• Mix graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
  Stir boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.
  Add whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.

Source: kraft.com