Peach Parfait Pie - cooking recipe

Ingredients

3 1/2 cups sliced peeled fresh peaches or 3 1/2 cups frozen peaches, thawed
1/2 cup sugar
1 (3 ounce) package lemon gelatin
1/2 cup cold water
2 cups vanilla ice cream, softened
1 (9 inch) deep dish pie shells, baked
1 cup heavy whipping cream, whipped

Preparation

Place peaches in a bowl; sprinkle with sugar.
Let stand for 15 minutes.
Drain, reserving juice in a 1 cup measuing cup.
Set peaches aside.
Add enough water to the juice to measure 1 cup; pour into a small saucepan.
Bring to a boil.
Remove from the heat.
Stir in gelatin until dissolved; add cold water.
Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended.
Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally[mixture may seperate].
Drain peaches again; discard juice.
Fold gelatin mixture into peaches.
Transfer to pastry shell.
Cover and refrigerate for 3 hours or until firm.
Just before serving, garnish with whipped cream.