Pumpkin Patch Pie - cooking recipe

Ingredients

1 pt. orange sherbet, softened (2 c.)
1 (8 oz.) tub Cool Whip nondairy topping, thawed
1 (9-inch) Oreo pie crust
9 Oreo chocolate sandwich cookies, chopped
1 bag candy pumpkins (optional)

Preparation

Place sherbet in bowl; stir until smooth.
Stir in 1/2 of the Cool Whip until well blended.
Spoon into crust.
Sprinkle with chopped Oreo cookies, pressing firmly into sherbet.
Cover with remaining Cool Whip.
Freeze 4 hours or until firm.
Let stand at room temperature 10 minutes before serving.
Garnish with finely chopped Oreo cookies and candy pumpkins, if desired.
Store leftover pie in freezer.
Makes 8 servings.