CRUST:

1 c. quick oatmeal, uncooked
1/2 c. slivered almonds
1/2 c. brown sugar
1/3 c. melted butter

FILLING:

3 oz. pkg. peach gelatin
1 c. hot water
1 pt. vanilla ice cream, softened
2 c. sliced fresh peaches

If peaches are too tart, mix them with a small amount of sugar before adding to the gelatin mixture.

Spread oats in shallow baking pan; toast in oven preheated to 350 degrees for 5 minutes. Add almonds and toast 5 minutes longer. Blend brown sugar and melted butter with oat mixture, mixing well. Reserve 1/2 cup for garnish. Press remaining mixture onto bottom and sides of 9-inch pie plate. Chill.

To prepare filling, pour hot water over gelatin, stirring until dissolved. Add softened ice cream and stir until smooth. Fold in peaches and pour into chilled crust. Sprinkle reserved oat mixture around outside edge of pie. Chill until set, several hours before serving. Serves 6-8.