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Combine crumbs with butter. Press firmly onto bottom of 9" pie plate. Stir jello into boiling water until dissolved, add ice cubes. Stir until thicken, remove any unmelted ice. Add cool whip, stir with wire whisk until smooth. Gently stir in peaches. Refrigerate 15 minutes to thicken to the consistency of unbeaten egg whites. Spoon into crust and refrigerate 3 hours or until set.
NOTE: You can change this recipe by using different fruit and matching jello flavor. I have used fresh sliced strawberries and strawberry flavored jello in this recipe and it turned out good as well.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 50 (47%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0.8mg||0 %|
|Sodium 32.9mg||1 %|
|Potassium 101.9mg||3 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.4g|
|Protein 1.5g||2 %|
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Calories per serving: 106
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