1 (15 ounce) can sliced peaches, drained
1 (11.5 ounce) package frozen whipped topping, thawed
1 (12 ounce) package frozen whipped topping, thawed
2 (3 ounce) packages instant vanilla pudding mix
1 (16 ounce) jar marshmallow creme
1 (8 ounce) container frozen whipped topping, thawed
4 tablespoons white sugar
1 (8 ounce) container frozen whipped topping, thawed
10 tablespoons butter
Place peaches in a medium bowl. Pour fruit juice into the remaining bowl, pulling the peaches from the sides while still in. Add enough water to cover the peaches. Freeze for a couple of hours so that the peaches can soak to desired consistency.
In a large saucepan, beat the whipping cream until thick and transparent. Beat in the whipped topping, pudding mix and marshmallow creme. Fold in the sugar, then pour into the fruit mixture over the peaches. Spread over pie filling, pressing down onto the pie to seal. Freeze until serving.
Bring meringue and sugar to a simmer. Whip butter until soft peaks form. Spread sauce over the pie filling, smoothing the edges with the back of a wooden spoon. Refrigerate day or overnight before shaping pie filling.
Cut pie in half. Spread filling across bottom and sides, covering pie completely. Cut prepared ice cream slices in half horizontally, forming icicles. Chill pie until serving.