Creamy Frozen Peach & Raspberry Pie
Recipe: #21297
October 13, 2015
Categories: Desserts, July 4th, Labor Day, Potluck, Sunday Dinner, Vegetarian, Gelatin/Jello, Yogurt, Pies, , more
"I'm not a big fan of baking; so, I'm always looking for a way to take shortcuts when it comes to desserts. This is a great, delicious, and easy pie. Perfect to make ahead too. Prep time does not include time for the pie to freeze; or the fruit to marinate."
Original is 8 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (170.9 g)
- Calories 353.8
- Total Fat - 17.3 g
- Saturated Fat - 12.1 g
- Cholesterol - 16.3 mg
- Sodium - 516.8 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 1.2 g
- Sugars - 31.2 g
- Protein - 15.7 g
- Calcium - 90.2 mg
- Iron - 1.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Filling ... Add the boiling water to the jello mix in a bowl, stirring until completely dissolved. After the jello has cooled slightly, add the peach and raspberry yogurt, whipped topping; and, mix until combined.
Step 2
Crust ... Sprinkle the walnuts over the graham cracker crust. Spread the nuts out evenly.
Step 3
Pie ... Pour the filling into the crust, cover with saran wrap; and, freeze until firm. I like to freeze it at least 4 hours, or all day if possible.
Step 4
Topping ... Now, if fresh peaches are available; by all means, use them. But, frozen peaches actually work very well in this recipe. If using frozen peaches; make sure to thaw them in a colander, then dice. Add the peaches, raspberry preserves, and brandy to a small bowl; and, toss to combine. I start with 1 tablespoon of the preserves first; and, 1 teaspoon of the brandy. You can always add more if you want. Cover with plastic wrap; and, refrigerate at least 30 minutes before serving.
Step 5
Finish, Serve, and ENJOY! ... Slice the pie; and top with a spoon or two of the fruit. Finish with a dollop of whipped topping.
Tips
No special items needed.
0 Reviews
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