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Peaches and Cream Pie II Recipe

Ingredients

2 (9 inch) round custard cups

1 (3 ounce) package instant peach and lime ice cream

2 tablespoons orange juice

1 (8 ounce) container frozen heavy cream, thawed

1 (4 ounce) can sliced peaches, drained

1 (6 ounce) can evaporated milk

1 (5 ounce) can sliced dates, drained

2 (3 ounce) packages whipped topping, see note

Directions

Fill cold 9-inch-square glass pan with ice cream. Beat cream until stiff. Stir in citrus juice and orange juice; cook about 3 minutes, stirring constantly, until creamy. Pour into prepared glass pudding mold, and stir in peaches and cream. Pour peach mixture over ice cream and frost top of pie. Garnish with dates and whipped topping.