Serves: 8
Total Calories: 402
1. In medium saucepan cook and stir raspberries and jelly over low heat until combined. Stir togther water and cornstarch. Stir into mixture in saucepan. Cook and stir until mixture thickens and boils. Cook and stir for 1 minute more. Strain, if desired. Refrigerate at least 1 hour or until cooled.
2. Spoon half of ice cream into crust. Spread half of raspberry mixture over ice cream in crust. Freeze at least 2 hours or until firm. Layer remaining ice cream on top. Freeze at least 2 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Serve topped with peach slices and remaining raspberry mixture. Store pie in freezer and raspberry mixture in refrigerator.
This Peach Melba Ice Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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