Peach Melba Ribbon Pie

• 1 pkg. (10 oz.) frozen raspberries, thawed
• 1 pkg. (4-serving size) JELL-O Raspberry Flavor Gelatin
• 1/2 cup boiling water
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 can (8-1/2 oz.) sliced peaches, drained, divided
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 1 OREO Pie Crust (6 oz.)

1. Puree raspberries and their liquid in electric blender container; set aside.
2. Dissolve gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice.
3. Refrigerate until mixture mounds when dropped from spoon.
4. Reserve 6 peaches for garnish; chop remaining peaches.
5. Fold chopped peaches into 1 cup prepared whipped topping.
6. Spread peach mixture into prepared crust; carefully top with gelatin mixture.
7. Refrigerate until firm, about 3 hours.
8. Top with remaining whipped topping and reserved peaches.

frozen raspberries, gelatin, boiling water, lemon juice, peaches, topping, oreo pie crust

Taken from www.kraftrecipes.com/recipes/peach-melba-ribbon-pie-54731.aspx (may not work)