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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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creamy frozen peaches in a yummy crust, MMMMM! Ingredients:
3 1/2 cups sliced peeled fresh peaches or 3 1/2 cups frozen peaches, thawed |
1/2 cup sugar |
1 (3 ounce) package lemon gelatin |
1/2 cup cold water |
2 cups vanilla ice cream, softened |
1 (9 inch) deep dish pie shells, baked |
1 cup heavy whipping cream, whipped |
Directions:
1. Place peaches in a bowl; sprinkle with sugar.
2. Let stand for 15 minutes.
3. Drain, reserving juice in a 1 cup measuing cup.
4. Set peaches aside.
5. Add enough water to the juice to measure 1 cup; pour into a small saucepan.
6. Bring to a boil.
7. Remove from the heat.
8. Stir in gelatin until dissolved; add cold water.
9. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended.
10. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally[mixture may seperate].
11. Drain peaches again; discard juice.
12. Fold gelatin mixture into peaches.
13. Transfer to pastry shell.
14. Cover and refrigerate for 3 hours or until firm.
15. Just before serving, garnish with whipped cream.
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