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Chill the pie shell. Dissolve the ... hour. Fold in 2 cups of the peaches and pour into the shell. Garnish with the remaining peaches. Chill until firm.

If using fresh ... shell. Chill until firm, 45 minutes (filling will resemble cream pie) to several hours (filling will be firmer). Top with cream, peaches.

Boil water and syrup (peaches). Add Jello until dissolved. Add cold water. Add ice cream until melted. Chill. Add peach slices and pour into shell.

Dissolve Jello in ... fruit. Turn into pie shell. Chill until firm. ... whatever fruit you prefer. Peaches work well. Optional top with whipped topping.

If using fresh peaches, let stand about 15 minutes after mixing with sugar. Drain peaches, canned or fresh, reserving syrup. Add water to syrup to ...

In 2 quart ... and place in pie shell. Chill 2 ... cups crushed vanilla wafers. Press evenly over side of pie plate. Bake at 350 degrees for 10 minutes.

1. Combine peach juice with enough ... then pour into pie shell. 8. Chill several hours. 9. Garnish top with whipped cream and peaches just before serving.

Drain the syrup ... mixture. Pour into pie shell, let set ... until firmed up. Top with whipped cream when ready to serve. (May be made the day before.)

Dissolve Jello in ... Break up ice cream with fork and stir in Jello (let chill for 10 minutes). Mix in peaches and flavoring. Pour in pie crust and chill.

Combine fruit juices - heat to boiling. Add marshmallows - stir until dissolved. Cool. Add peaches, fold in whipped cream and pour into crust. Freeze ...

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