Peach Melba Ribbon Pie

Ingredients

• 1 Tbsp juice of lemon 
• 6 oz oreo pie crust 
• 8.5 oz peaches divided drained sliced canned
• 10 oz raspberries frozen thawed
• 1 pkg jell-o raspberry flavor gelatin (4-serving size)
• 0.5 cup water boiling
• 2 cups cool whip whipped topping divided thawed

Equipment

• bowl
• blender

Directions

1. Puree raspberries and their liquid in electric blender container; set aside.
2. Dissolve gelatin in boiling water in small bowl; stir in pureed raspberries and lemon juice. Refrigerate until mixture mounds when dropped from spoon.
3. Reserve 6 peaches for garnish; chop remaining peaches. Fold chopped peaches into 1 cup prepared whipped topping.
4. Spread peach mixture into prepared crust; carefully top with gelatin mixture. Refrigerate until firm, about 3 hours. Top with remaining whipped topping and reserved peaches.