PEACH MELBA RIBBON PIE
Raspberries add color and tang to this peaches and cream pie.
Ready in: 255
Makes 6 servings
package frozen raspberries, thawed
(4-serving size) package ROYAL Raspberry Gelatin
(8 1/2-ounce) can sliced peaches, drained, divided
prepared whipped topping, divided
(9-inch) chocolate pie crust
Mint sprigs, for garnish
- Puree raspberries and their liquid in electric blender container; set aside.
- Dissolve gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice. Refrigerate until mixture mounds when dropped from a spoon.
- Reserve 6 peaches for garnish; chop remaining peaches. Fold chopped peaches into 1 cup prepared whipped topping. Spread peach mixture into prepared crust; carefully top with gelatin mixture. Refrigerate until firm, about 3 hours.
- Garnish with remaining whipped topping, reserved peaches and a mint sprig if desired.
219.06 calories,2.5 protein,39.62 carbohydrate,6.67 total fat,4.91 saturated fat,0.01 cholesterol,128.71 sodium,1.95 dietary fiber
Preparation Time :
Chill Time :
Total Time :
4 Hours 15 Minutes