Prep Time
15 Mins
Cook Time
3 Hours 30 Mins
Yield
Makes 8 servings

How to Make It

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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