Ingredients Jump to Instructions ↓

  1. 1 pt. raspberry sorbet, slightly softened

  2. 1 pt. vanilla ice cream, slightly softened

  3. 1 (8 inch) (6 oz.) ready-to-fill graham cracker pie crust

  4. 1 c. thinly sliced peaches, fresh, drained, canned, or frozen and thawed

  5. 1 c. fresh raspberries

  6. 1/3 c. raspberry pourable fruit

  7. 2 c. frozen, non-dairy whipped topping, thawed or 2 c. slightly sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Spoon sorbet and ice cream alternately into crust. Smooth surface with spatula, mounding slightly in center. Freeze at least 3 hours or overnight.

  2. To serve: Mix peaches, raspberries and pourable fruit in a small bowl. Top pie with whipped topping, then spoon fruit mixture over top.

  3. Makes 8 servings.


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