Serves: 8
Total Calories: 290
1. Chill small mixing bowl and beaters of electric mixer.
2. In chilled bowl beat whipping cream and marshmallow creme with electric mixer on medium speed until soft peaks form.
3. Reserve 1 tablespoon of maraschino cherries, 1 tablespoon of almonds and 1 tablespoon of coconut. Fold peaches, remaining maraschino cherries, remaining almonds and remaining coconut into whipped cream mixture. Spread in crust. Freeze at least 3 hours or until firm.
4. Let stand at room temperature for 15 minutes before cutting. Garnish with reserved maraschino cherries, almonds and coconut. Store in freezer.
*NOTE: To toast almonds and coconut, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Dreamy Peach Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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