Nanas Peach Parfait Pie Recipes

Steps:

• Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring 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 separate)., 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.

Steps:

• Spread half the peach pie filling onto bottom of crust.
• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in half the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
• Refrigerate 3 hours or until firm.

Steps:

• TO PREPARE CRUST:Heat oven to 400°F. In 9-inch pie pan, combine cookie and cracker crumbs with allspice. Stir in margarine and yogurt. Pat into bottom and up sides of pie pan. Bake 8 to 10 minutes or until browned remove and cool on rack.TO PREPARE FILLING:Meanwhile, combine gelatin mix with 1 cup boiling water, stirring until dissolved. Add 3/4 cup cold water and reserved peach juice to gelatin mixture. Refrigerate 1 hour or until slightly thickened. Meanwhile, reserve 8 peach slices for garnish chop remaining peaches and set aside. Prepare whipped topping according to package directions. Fold 1 cup whipped topping and chopped peaches into chilled gelatin. Spoon into prepared crust. Chill remaining whipped topping. Chill pie about 1 1/2 hours until firm, or freeze several hours if desired. To serve, pipe remaining whipped topping around border of pie and garnish with reserved peach slices.EXCHANGES1 Carbohydrate1 FatPYRAMID SERVINGS1/2 Starch1/2 Fruit1 FatNUTRITION FACTSCalories 119 Calories from Fat 38Fat 4 g Saturated Fat 1 gCholesterol 2 mgSodium 113 mgCarbohydrate 18 g Dietary Fiber 1 g Sugars 9 gProtein 2 g

Steps:

• In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. , Drop by heaping tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 32-38 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 hour. Remove from the oven and cool on baking sheets., In a large bowl, combine the peaches, sugar and 1 tablespoon Amaretto. Cover and refrigerate for at least 30 minutes. In another bowl, beat cream cheese and confectioners' sugar until smooth. Beat in cream and remaining Amaretto until thickened., Crumble two-thirds of the cookies; place 2 tablespoons crushed cookies in each of 6 dessert dishes. Layer with half the peaches, Amaretto cream and remaining crushed cookies; repeat layers. Garnish with coconut and/or almonds if desired. Store leftover cookies in an airtight container.

Steps:

• 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.