• 16servings
  • 20minutes
  • 288calories

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Nutrition Info . . .

VitaminsA, D, P
MineralsCopper, Calcium

Ingredients Jump to Instructions ↓

  1. 12 whole(s) cinnamon graham crackers (2 squares each)

  2. 5 tablespoon(s) butter , softened 1/333333333 cup(s) chopped crystallized ginger (see Note)

  3. 1 1/2 cup(s) peach spreadable fruit (All-Fruit)

  4. 8 cup(s) (4 pt) peach ice cream

  5. 1 firm-ripe peach

Instructions Jump to Ingredients ↑

  1. Coat a 9-in. pie plate with nonstick spray.

  2. Pulse graham crackers in food processor until fine crumbs form (1 3⁄4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl.

  3. Scoop 1⁄2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.

  4. Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie.

  5. About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.

  6. Can be made through Step 3 up to 2 weeks ahead. Step 4 can be done 1 day ahead.


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