1 can (8-1/2 oz.) sliced peaches, drained, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 OREO Pie Crust (6 oz.)
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Let's 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.
Substitute HONEY MAID Honey Graham Pie Crust (6 oz.) for OREO Pie Crust.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.