Peach Melba Ice Cream Pie
This is wonderful on a hot summer day. Make sure to allow time to refreeze.
INGREDIENTS
Nutrition- 2cups vanilla wafer cookies
- 3teaspoons butter
- 2tablespoons light brown sugar
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon nutmeg
- 1cup canned peaches
- 1pint vanilla ice cream
- 1⁄3cup seedless raspberry jam
- 1⁄2pint fresh raspberry
DIRECTIONS
- Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack.
- Strain peaches over bowl. Reserve juice. Coarsely chop peaches.
- Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
- Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm.
- Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week.
- To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.