1 Envelope unflavored gelatine -ntrate, undiluted
1/2 c Sugar 1 c Icy cold evaporated milk,
1/2 ts Salt -whipped
16 oz Can sliced peaches, undraind 1 10″ graham cracker crust
Water -baked in a heat-resistant
6 oz Can frozen lemonade conce- -non-metallic pie pan
1. In a 1 1/2-quart, heat-resistant, non-metallic bowl, mix
gelatine, sugar and salt.
2. Drain liquid from peaches into a glass measuring cup and add
enough water to make 3/4 cup. Add peach liquid mixture to
gelatine mixture.
3. Heat gelatine mixture in Microwave Oven 3 minutes or until
gelatine is dissolved. Stir every 45 seconds.
4. Add undiluted lemonade concentrate to hot gelatine mixture.
5. Chill in refrigerator until mixture mounds slightly when drop-
ped from a spoon.
6. While lemonade mixture is chilling, whip chilled evaporated
milk until stiff peaks from.
7. Fold whipped evaporated milk into chilled gelatine mixture.
8. Arrange peach slices on bottom of graham cracker crust re-
serving slices to garnish the top of the pie.
9. Pour mixture into pie crust.
10. Chill three hours or until firm. Garnish top of pie with
peach slices just before serving.
Yields
8 servings