PEACH MELBA RIBBON PIE

Raspberries add color and tang to this peaches and cream pie.

Ready in: 255
Makes 6 servings

INGREDIENTS

  • 1  (10-ounce)   package frozen raspberries, thawed
  • 1    (4-serving size) package ROYAL Raspberry Gelatin
  • 1/2  cup   boiling water
  • 1  tablespoon   lemon juice
  • 1    (8 1/2-ounce) can sliced peaches, drained, divided
  • 2  cups   prepared whipped topping, divided
  • 1    (9-inch) chocolate pie crust
  •     Mint sprigs, for garnish

DIRECTIONS

  1. Puree raspberries and their liquid in electric blender container; set aside.
  2. Dissolve gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice. Refrigerate until mixture mounds when dropped from a spoon.
  3. 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.
  4. Garnish with remaining whipped topping, reserved peaches and a mint sprig if desired.

NUTRITIONAL FACTS

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

TIME

Preparation Time : 15 Minutes
Chill Time : 4 Hours
Total Time : 4 Hours 15 Minutes

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