Peach Melba

• 1 bag Frozen Raspberries (approximately 10 Ounce Bag)
• 1/2 cups Seedless Raspberry Jam
• 1/2 teaspoons Rum Extract (almond Extract Also Works Well)
• 1 teaspoon Cornstarch
• 2 cans Peach Halves (16 Ounce Cans), Fresh Peaches Are Even Better If In Season
• 2 cups Vanilla Ice Cream, Softened
• 1 can Reddi Whip, 6.5 Ounce Can
• 2 Tablespoons Slivered Almonds (to Sprinkle On Top)
• 8 whole Cookies (I Prefer Pirouette Rolled Wafers Or Pizzelle Cookies)

1. Thaw raspberries. Place raspberries and jam in a pot and bring to a boil over medium heat. Cook for 5 minutes. Remove from burner and add rum extract.
2. Take 1/2 cup of out of the pot and mix it with the corn starch until blended. Add this back into the pot and continue to heat in order to thicken the sauce. Once thickened, remove from heat. Allow to cool and then refrigerate (for approximately 2 hours).
3. Assembly:
4. Place peach halves at the bottom of a serving bowl. Add two scoops of ice cream on top, spoon the raspberry sauce over ice cream, followed by a layer of Reddi Whip and sprinkle with almonds. For the finishing touch, add one or two cookies before serving.
5. Dig in and enjoy!

frozen raspberries, raspberry, works, cornstarch, halves, vanilla ice cream, reddi, cookies

Taken from tastykitchen.com/recipes/desserts/peach-melba/ (may not work)