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1 quart any flavor fruit sorbet, slightly softened
1 ready to use graham cracker pie crust
1 cup frozen whipped topping, thawed
1/3 cup cantaloupe balls
1/3 cup honeydew melon balls
1/3 cup cubed kiwi fruit
Spread softened sorbet in pie crust. Cover and freeze for 2 hours. When ready to serve, spread whipped topping over sherbet and top with the fresh fruit.