Peach Melba Ice Cream Pie
1-1/2 cups flaked coconut
1/3 cup chopped pecans
3 tablespoons butter, melted
1 quart low-fat peach frozen yogurt, softened
1 pint vanilla ice cream, softened
1 tablespoon cornstarch
1 tablespoon sugar
1 package (10 ounces) frozen raspberries in syrup, thawed
1 cup sliced fresh or frozen peaches, thawed
Combine the coconut, pecans and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 12 minutes or until crust begins to brown around edges. Cool completely.
Spoon frozen yogurt into crust; smooth the top. Spread ice cream over yogurt. Cover and freeze for 2 hours or until firm.
In a small saucepan, combine cornstarch and sugar; drain raspberry juice into pan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; add raspberries. Cover and chill.
Remove from freezer 10 minutes before serving. Arrange peaches on top of pie; drizzle with a little of the sauce. Pass the remaining sauce.
Yield: 6-8 servings.
Recipe found here: Peach Melba Ice Cream Pie