Frozen Raspberry Pineapple Pie

Combine graham cracker crumbs and butter in a medium bowl.  Press into bottom and up the sides of a pie plate.  Freeze 15 minutes or until firm.

Spread softened raspberry sherbet over crust; return to freezer for about 1 hour or until firm.

Spread softened pineapple sherbet over raspberry; return to freezer for about 1 hour or until firm.

To melt baking chips, microwave in a small bowl on HIGH in 30-second intervals, stirring between intervals until smooth.  Drizzle over pie.  If melted baking chips do not drizzle easily, stir in 1/2 teaspoon melted shortening. 