Creamy Frozen Peach & Raspberry Pie

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.