Peach Parfait Pie

• 3 1/2 cups sliced peeled fresh peaches or 3 1/2 cups frozen peaches, thawed
• 1/2 cup sugar
• 1 (3 ounce) package lemon gelatin
• 1/2 cup cold water
• 2 cups vanilla ice cream, softened
• 1 (9 inch) deep dish pie shells, baked
• 1 cup heavy whipping cream, whipped

1. Place peaches in a bowl; sprinkle with sugar.
2. Let stand for 15 minutes.
3. Drain, reserving juice in a 1 cup measuing cup.
4. Set peaches aside.
5. Add enough water to the juice to measure 1 cup; pour into a small saucepan.
6. Bring to a boil.
7. Remove from the heat.
8. Stir in gelatin until dissolved; add cold water.
9. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended.
10. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionallymixture may seperate.
11. Drain peaches again; discard juice.
12. Fold gelatin mixture into peaches.
13. Transfer to pastry shell.
14. Cover and refrigerate for 3 hours or until firm.
15. Just before serving, garnish with whipped cream.

peaches, sugar, lemon gelatin, cold water, vanilla ice cream, dish pie shells, heavy whipping cream

Taken from www.food.com/recipe/peach-parfait-pie-99727 (may not work)