Peach Melba Ribbon Pie

Name: Peach Melba Ribbon Pie
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 1 Tbsp lemon juice; 170 grams OREO Pie Crust; 227 grams can sliced peaches, drained, divided; 283 grams pkg. frozen raspberries, thawed; 1 package (4-serving size) JELL-O Raspberry Flavor Gelatin; 118 milliliters boiling water; 473 milliliters thawed COOL WHIP Whipped Topping, divided

This recipe serves 15. Watching your figure? This dairy free recipe has 115 calories, 2g of protein, and 4g of fat per serving. A mixture of lemon juice, oreo pie crust, water, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

Puree raspberries and their liquid in electric blender container; set aside.

Ingredients you will need

Raspberries

Equipment you will use

Blender

Dissolve gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice. Refrigerate until mixture mounds when dropped from spoon.

Ingredients you will need

Lemon Juice

Raspberries

Gelatin

Mounds Bar

Water

Equipment you will use

Bowl

Reserve 6 peaches for garnish; chop remaining peaches. Fold chopped peaches into 1 cup prepared whipped topping.

Ingredients you will need

Whipped Topping

Peach

Spread peach mixture into prepared crust; carefully top with gelatin mixture. Refrigerate until firm, about 3 hours. Top with remaining whipped topping and reserved peaches.

Ingredients you will need

Whipped Topping

Gelatin

Peach

Crust