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FRESH PEACH PARFAIT PIE 
1 (9 inch) pie shell, baked
1 pkg. peach (or lemon) gelatin
1 1/4 c. hot water
1 pt. vanilla (or peach) ice cream
3 peeled peaches, sliced thin
1/4 c. sugar
1 c. cream or Cool Whip

In 2 quart bowl add hot water to gelatin. Stir until dissolved. Add ice cream in four parts. Mix thoroughly after each part is dissolved. Chill 20 minutes. Mix peaches and sugar. Fold into gelatin mixture and place in pie shell. Chill 2 hours. Top with cream to serve.

PIE CRUST VARIATION:

Mix 1/4 cup melted butter with 1 1/2 cups crushed vanilla wafers. Press evenly over side of pie plate. Bake at 350 degrees for 10 minutes.
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