Here's some different ideas to bring to the pool party

[color:"orange"]Vodka Lemonade Cocktail Pie[/color]
INGREDIENTS:

1 store bought refrigerator pie crust (of course you can make your own)
2 cups lemon sherbet, softened
1 container (6 oz) 99% Fat Free lemon cream pie yogurt
1 can (12 oz) frozen lemonade concentrate
1/4 cup vodka
Lemon slices, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sherbet, yogurt, lemonade concentrate and vodka until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with lemon.

[color:"red"]Strawberry Daiquiri Cocktail Pie[/color][/color]
INGREDIENTS:
1 Pillsbury® refrigerated pie crust, softened as directed on box
2 cups strawberry sorbet, softened
2 containers (6 oz each) 99% Fat Free strawberry yogurt
1 cup frozen strawberries, thawed, chopped
1/4 cup rum
1/2 cup fresh strawberries
1/4 cup sugar

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbet, yogurt, chopped strawberries and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Roll moistened fresh strawberries in sugar; garnish each slice of pie with sugared strawberries.

[color:"purple"]Sangria Cocktail Pie[/color]
INGREDIENTS:

1 refrigerated pie crust
2 cups raspberry sherbet, softened
2 containers (6 oz each) 99% Fat Free raspberry yogurt
1 cup frozen (thawed) raspberries or fresh
1/2 cup sangria
1/2 cup fresh raspberries, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sherbet, yogurt, raspberries and sangria until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh raspberries.

[color:"orange"]Mai Tai Cocktail Pie[/color]
INGREDIENTS:
1 refrigerated pie crust
2 cups mango sorbet, softened
2 cups coconut sorbet
2 containers (6 oz each) 99% Fat Free piña colada yogurt
1/4 cup rum
Fresh mango slices, if desired

DIRECTIONS:
Heat oven to 450°F. Place pie crust in un-greased 9-inch pie plate. Press crust firmly against side and bottom; flute. Bake 9 to 11 minutes or until light brown. Cool completely, about 1 hour.
Mix sorbets, yogurt and rum until blended. Spoon into crust. Freeze uncovered until firm, about 3 hours.
Let stand at room temperature 10 minutes before cutting. Garnish each serving of pie with fresh mango slices.