Finnegan's Favorite Pie

• 1-1/2 tbsp (20 ml). unflavored gelatin
• 1/4 cup (60 ml) sugar
• 1 (1-lb.) can sliced peaches
• 1-1/2 pints pistachio, or butter pecan ice cream, softened
• Few drops green food coloring
• 1/4 cup (60 ml) frozen lemonade concentrate
• Baked 9-inch pastry shell
• 1/3 cup (80 ml) currant jelly
• 1/4 cup (60 ml) chopped walnuts (optional)

1. Mix gelatin and sugar.
2. Add water to syrup from peaches to make it 1-1/2 cups (350 ml) liquid; mix with gelatin.
3. Heat gently until gelatin is dissolved, stirring.
4. Add softened ice cream by spoonfuls, stirring until melted.
5. Add green food coloring and lemonade concentrate; mix.
6. Chill in refrigerator about 15 minutes or until mixture is almost firm.
7. Beat with electric mixer or rotary beater until fluffy and filling mounds slightly.
8. Pour into cooled pastry shell; chill until firm.
9. Heat currant jelly in a small saucepan until jelly is melted, stirring.
10. Cool until it is partially thickened.
11. Arrange drained peach slices on top of filling; brush the currant jelly over peaches.
12. Sprinkle with chopped nuts; chill.

unflavored gelatin, sugar, peaches, pistachio, coloring, concentrate, pastry shell, currant jelly, walnuts

Taken from online-cookbook.com/goto/cook/rpage/000A0A (may not work)