2 c. sliced, peeled peaches 3/4 c. light corn syrup 1 tblsp. lemon juice 1 pr. raspberry sherbet 2 drops red food coloring 9" Graham Cracker Crust 1 c. vanilla ice cream 2 drops yellow food coloring Fresh peach slices
Combine 2 c. peaches, corn syrup and lemon juice in blender. Cover and blend until smooth. Stir raspberry sherbet in bowl until softened, using a spoon or electric mixer at low speed. Fold in red food coloring and half of the pureed peaches. Pour over raspberry layer. Freeze until firm. Wrap securely in aluminum foil. Return to freezer and continue freezing 8 hours. Remove from freezer 15 minutes before serving. Decorate with fresh peach slices. Makes 6 to 8 servings.