Jenny's blog: "good stuff to eat"

* Active Time: 20 minutes * Total Time: 6 hours 20 minutes INGREDIENTS o CRUST o 1⁄4 cup butterscotch or caramel ice cream topping o 2 Tbsp stick butter o 28 vanilla wafer cookies, broken up (4 cups) o 3⁄4 cup peach preserves o 3 pt vanilla ice cream, softened o 1⁄2 cup raspberry pourable fruit o TOPPING o 1⁄2 pt raspberries o 2 ripe medium peaches, sliced o 1⁄4 cup raspberry pourable fruit PREPARATION 1. Coat a 9-in. pie plate with nonstick spray. 2. Crust: Heat topping and butter in a bowl in microwave on medium or in a saucepan over low heat until butter melts. 3. Process cookies in food processor until fine crumbs form. Add warm mixture; process until crumbs are moistened. Scrape into pie plate; press over bottom and up sides. 4. Stir preserves vigorously into ice cream in a large bowl. Spread half in crust. Put pie and bowl in freezer 2 hours or until ice cream in pie is firm. Spread pie with pourable fruit. Cover with remaining mixture in bowl. Freeze 4 hours or until firm. 5. About 30 minutes before serving: Top pie with berries, peaches and pourable fruit. Refrigerate until serving. For neat wedges, dip a long sharp knife into hot water between cuts. Planning Tip: Can be made through Step 4 up to 2 weeks ahead. Wrap airtight once frozen.