Ingredients
2 cups sliced & peeled peaches
1/2 cup sugar
2 T lemon juice
1/3 cup water
1.5 tsp unflavored gelatin
1/4 cup frozen peach juice concentrate
1 cup fresh raspberries
1 6 oz vanilla wafter crumb crust
Preparation
Combine peaches, sugar, and lemon juice. Mix well and set aside.
Place water in small pot, sprinkle gelatin over top. Let stand 1 minute. Cook over medium-low heat until dissolved.
Stir gelatin mixture into peach mixture. Add juice concentrate and mix until melted. Gently fold in raspberries. Place in freezer 5-10 minutes until slightly thickened, stirring once or twice.
Pour fruit mixture into crust. Refrigerate at least 1 hour until set.
