COMBINE crumbs and butter. Press firmly onto bottom and up side of 9-inch pie plate.
STIR gelatin into boiling water until completely dissolved. Add ice cubes. Stir until gelatin is slightly thickened; remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Gently stir in peaches.
REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set. Store leftover pie in refrigerator.
Nutritional Information Calories: 240 Total fat: 14 g Saturated fat: 8 g Cholesterol: 20 mg Sodium: 200 mg Carbohydrate: 29 g Dietary Fiber: 1 g Sugars: 20 g Protein: 2 g Vitamin A: 8% DV Vitamin C: 2% DV Calcium: 0% DV Iron: 2% DV
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