Frozen Peach Melba Pie

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 1/2 cups crumbled low-fat honey graham crackers (about 40 - 2 3/8 x 1 1/8-inch rectangles)
• 1/4 cup peach preserves
• 1 (6 ounce) container raspberry low-fat yogurt
• 1 (8 ounce) container frozen light whipped dessert topping, thawed & divided
• 1 (6 ounce) container fresh raspberries
• 2 medium peaches
• 1 (6 ounce) container low-fat peach yogurt

Recipe

• 1 preheat oven to 350°f lightly spray a deep dish pie plate with cooking spray.
• 2 finely crush graham crackers & place in a small bowl. add preserves and mix well.
• 3 press crumb mixture evenly in the bottom and up the sides of pie plate. bake for 12 minutes. cool completely.
• 4 place raspberry yogurt in a bowl. fold in 1 cup of the whipped topping and spread over bottom of crust. reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
• 5 peel 1 peach and remove pit. chop coarsely.
• 6 place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. spread over raspberries.
• 7 freeze until firm, about 6 hours or overnight,.
• 8 when ready to serve, let pie stand at room temp for 20 minutes.
• 9 peel remaining peach, pit and slice into 16 thin pieces. arrange over pie top in an overlapping pattern, leaving center open.
• 10 pipe remaining whipped topping in the center and around edges of pie. garnish with remaining raspberries.
• 11 cut, serve and enjoy!
• 12 note: cook time does not include freezing time.