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Peach Melba Ribbon Pie

Peach Melba Ribbon Pie recipe
photo by:kraft
Whipped topping and chopped peaches are spread in a chocolate cookie crust and topped with raspberry gelatin for an elegant, luscious no-bake pie.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
6
Magazine Acquisition

what you need

1
pkg.  (10 oz.) frozen raspberries, thawed
1
pkg.  (4-serving size) JELL-O Raspberry Flavor Gelatin
1/2
cup  boiling water
1
Tbsp.  lemon juice
1
can  (8-1/2 oz.) sliced peaches, drained, divided
2
cups  thawed COOL WHIP Whipped Topping, divided
1
 OREO Pie Crust (6 oz.)

Make It

PUREE raspberries and their liquid in electric blender container; set aside.

DISSOLVE gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice. Refrigerate until mixture mounds when dropped from spoon.

RESERVE 6 peaches for garnish; chop remaining peaches. Fold chopped peaches into 1 cup prepared whipped topping. Spread peach mixture into prepared crust; carefully top with gelatin mixture. Refrigerate until firm, about 3 hours. Top with remaining whipped topping and reserved peaches.

Kraft Kitchens Tips

Great Substitute
Substitute HONEY MAID Honey Graham Pie Crust (6 oz.) for OREO Pie Crust.
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