Peach Parfait Pie

The Record’s “Recipe of the Week”:
Peach Parfait Pie by JoAnn Mahurin

3-1/2 cups sliced peaches, sweetened, or No. 2-1/2 can
Water
13 oz. pkg. lemon gelatin
1/2 cup cold water
1 pt. vanilla ice cream
9-inch baked pastry shell
1/2 cup whipping cream, whipped

Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 cup. Heat to boiling. Add gelatin and stir until dissolved. Add 1/2 cup cold water.

Cut ice cream into six pieces. Add to the hot liquid. Stir until melted. Chill 15-20 minutes. Fold in the peaches. Pour into the cooled pastry shell.

Chill until firm, 45 minutes to several hours. Top with whipped cream and additional peaches.