3 1/2 oz. can flaked coconut
2 tbsp. butter, melted
1 c. sliced fresh peaches
1/4 c. chopped nuts
1 qt. vanilla ice cream
1 qt. peach ice cream

SAUCE:

10 oz. carton frozen raspberries in juice, thawed
1/2 c. sugar or less to taste
1 tbsp. cornstarch

Preheat oven to 325 degrees. Combine coconut, nuts and butter. Press firmly into buttered 9-inch pie plate. Bake 10 to 15 minutes or until lightly browned. Cool, then chill in freezer 1 hour.

Spoon peach ice cream into crust and freeze. Spoon vanilla ice cream over peach. Freeze several hours or overnight. Just before serving, arrange fresh peaches on top and serve with raspberry sauce made in advance and chilled.

To make sauce, drain raspberries, reserving juice. Combine sugar and cornstarch in saucepan. Blend in raspberry juice. Bring to boil, stirring frequently. Boil and stir 2 minutes. Remove from heat, cool and fold in raspberries. Chill.