A new friend who is my neighbor brought me this recipe. Her grandmother use to make it and she said it is just delicious and perfect for those spring and summer luncheons or just dessert when you are sitting out on the front porch enjoying the summer breeze. As soon as I read the recipe, I ran (well, actually I drove) to the store and bought peaches and orange jello and it is now sitting in my fridge, just waiting to be sliced onto a plate for our enjoyment. Seeing it sit there this afternoon, I couldn’t stand it, so I took a spoon and went in for the taste. It is so refreshing and so light, it is just a great recipe to cool you down after a barbecue or heavy dinner. Thanks so much Patti for sharing it. Think Dreamcicle! in a pie!

Crust:

Combine 1 cup flour

1 stick (1/2 cup) cold butter

1/4 cup light brown sugar

1/2 cup chopped pecans

Combine the ingredients, except the pecans and cut with pastry cutter until butter is like small peas and well incorporated in with the flour and brown sugar. Then add the pecans.

Pat into a 9×13 baking dish and bake in a preheated 400 oven for about 12-15 minutes or until crust is a light golden color. Remove from oven and crumble with fork. Reserve 1/2 cup of the crumbs and pat remaining crumbled mixture into a 9″ pie pan. Place in fridge to cool while you prepare the filling.

Filling:

2 cups of fresh peaches, peeled and sliced

1 cup hot water

3 oz box of orange jello (or you could use peach jello if you can find it in your area)

1 pint vanilla ice cream (Randy was so excited that we found Blue Bell Homemade Vanilla to use)

Add hot water (almost boiling) to jello. Stir until jello is dissolved. Add the ice cream and peaches. Stir and pour into chilled pie crust. Sprinkle remaining crumbs over the top. Cover with plastic wrap and place in fridge until it is set. Serve alone or topped with whipped cream.