Peach Melba Ribbon Pie

4
(4) 3 Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

6

Whipped topping and chopped peaches are spread in a chocolate cookie crust and topped with raspberry gelatin for an elegant, luscious no-bake pie.

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What You Need

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Make It

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  • 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.

Great Substitute

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

Servings

  • 6

Nutritional Information

Serving Size 6
AMOUNT PER SERVING
% Daily Value
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • grrrlkat | Thu, Nov 23 2006 9:22 PM

  • Chickapea4 | Sat, Jun 24 2006 10:41 AM

    Thought it was very good and so easy. Will definitely make again.

  • Lori1546 | Mon, Jul 5 2004 4:16 PM

    Very cool and tasty. I do have a few suggestions, for one I would try next time to only prepare half of the raspberry mixture at a time, so that I could put an extra layer of the peaches and cream and an extra layer of the raspberry mix in, making them thinner in width. I found that the single layer of raspberry mixture was too sweet. It would take a bit longer to do it this way, but I also found that refrigerating overnight made the dessert firm up a bit more. I refrigerated it for 4 hours and that worked but was better the next day.

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