CRUST:

2 c. flaked coconut
1/4 c. real butter, melted

FILLING:

4 c. (1 qt.) vanilla ice cream, softened
2 tbsp. raspberry preserves

SAUCE:

1/2 c. sugar
1/2 c. brown sugar, packed
1/3 c. half & half
1/4 c. real butter
2 med. peaches, peeled & sliced

Heat oven to 325 degrees. In small bowl, stir together coconut and 1/4 cup butter. Press on bottom and up sides of greased 9 inch pie pan. Bake for 18-21 minutes or until brown. Cool completely. Pack ice cream into crust; swirl preserves over top of ice cream. Freeze until firm (4 hours or overnight).

In 2 quart saucepan combine sugar, brown sugar, half & half and cornstarch; stir until smooth. Add butter. Cook over medium heat, stirring occasionally until butter is melted. Add peaches. Continue cooking until mix comes to a full boil (6-8 minutes). Boil 1 minute. Cool slightly. Serve sauce over each slice.