Source:

MeMaw from Betsy

Serves/Makes:6 servings

Ingredients

• 3-1/2 cups (825 ml) sliced peaches, canned, frozen (thawed ) or fresh
• 1/2 cup (125 ml) sugar
• 1 3 oz (84 grm). package lemon gelatin
• 1/2 cup (125 ml) cold water
• 2 cups (475 ml) vanilla ice cream, softened
• 1 9 inch baked pie crust
• 1 cup (225 ml) whipped whipping cream

Preparation

• Place peaches in a bowl; sprinkle with sugar. Let stand 15 min.
• Drain, save juice in a 1 cup (225 ml) measuring cup.
• Set peaches aside.
• Add enough water to juice to measure 1 cup (225 ml) pour into small saucepan.
• Bring to a boil.
• Remove from heat.
• Stir in gelatin til dissolved; add cold water.
• Gradually add the ice cream 1/2. c at a time, stir after each addition.
• Cover and refrigerate for 60 to 75 minutes.
• Drain peaches again, disgard juice.
• Fold gelatin mixture into peaches.
• Transfer to pie shell.
• Cover and refrigerate for 3 hours.
• Garnish with whip cream.

Comments

Prep time 30 minutes.