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Peach Melba Ice Cream Pie
with Raspberry Sauce




  1. Combine coconut, nuts and butter. Press firmly and evenly against bottom and sides of 9-inch pie plate.
  2. Bake at 325 degrees F for 10 to 15 minutes or until golden brown. Cool.
  3. Spoon peach ice cream into crust, spreading to edges. Freeze until firm.
  4. Spoon vanilla ice cream over the peach ice cream. Freeze.
  5. Raspberry Sauce: Drain raspberries, reserving syrup.
  6. In small saucepan, combine sugar, cornstarch and reserved syrup. Cook over medium heat, stirring constantly, until thickened. Boil 2 minutes longer.
  7.  Stir in raspberries; cool.
  8. Just before serving, arrange peaches on pie.
  9. Cut into wedges.
  10. Serve with raspberry sauce.

Makes 6 to 8 servings.


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