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Ingredients
- 1 pt. raspberry sorbet, slightly softened
- 1 pt. vanilla ice cream, slightly softened
- 1 (8 inch) (6 ounce.) ready-to-fill graham cracker pie crust
- 1 c. thinly sliced peaches, fresh, liquid removed, canned, or possibly frzn and thawed
- 1 c. fresh raspberries
- 1/3 c. raspberry pourable fruit
- 2 c. frzn, non-dairy whipped topping, thawed or possibly 2 c. slightly sweetened whipped cream
Directions
- 1. Spoon sorbet and ice cream alternately into crust. Smooth surface with spatula, mounding slightly in center. Freeze at least 3 hrs or possibly overnight.
- 2. To serve: Mix peaches, raspberries and pourable fruit in a small bowl. Top pie with whipped topping, then spoon fruit mix over top.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 679g | |
| Calories 1002 | |
| Calories from Fat 448 | 45% |
| Total Fat 49.83g | 62% |
| Saturated Fat 34.88g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 320mg | 13% |
| Potassium 1136mg | 32% |
| Total Carbs 125.91g | 34% |
| Dietary Fiber 11.7g | 39% |
| Sugars 109.04g | 73% |
| Protein 16.5g | 26% |
