Peachy Parfait Pie
|Almond macaroon cookies||6 (1.75 Inch Thick)|
|Boiling water||1 1⁄4 Cup (20 tbs)|
|Gelatin||3 Ounce (One Package, Lemon Flavored)|
|Vanilla ice cream||1 Pint|
|Ripe peaches||2 Medium (About 0.5 Pound, Firm Pieces)|
|Almond extract||3 Drop|
|Salted almonds||2⁄3 Cup (10.67 tbs), chopped (3 Ounce)|
|Baked 9 inch pie shell/Graham cracker crumb crust||1|
Place cookies on a baking sheet and heat in a 325Â°F oven 15 minutes, or until cookies are dry.
Cool on a wire rack; then crush enough to make 1/2 cup crumbs.
Pour boiling water over gelatin in a large bowl; stir until gelatin is dissolved.
Add ice cream by heaping spoonfuls, blending well after each addp tion.
Chill about 15 minutes, or until mixture mounds when dropped from a spoon.
Meanwhile, dip peaches into boiling water, then into cold water: slip off skins.
Halve the peaches and remove pits.
Chop enough of the peaches to yield about 1 cup.
Sprinkle with sugar, add extract, and mix lightly.
Blend cookie crumbs, almonds, and peaches into thickened gelatin mixture.
Turn filling into pie shell.
Chill until set, 45 to 60 minutes.