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Peachy Parfait Pie

Canadian.Recipes's picture
Ingredients
  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)
  Sugar 2 Tablespoon
  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
Directions

Place cookies on a baking sheet and heat in a 325°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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