Preparation:
1. Place peaches, corn syrup and lemon juice in blender container; cover and blend 30 seconds or until pureed.
2. Fold 1 cup of the pureed peaches and red food color into raspberry sherbet in medium bowl; pour into crust. Freeze 1 hour or until firm.
3. Fold remaining 1 cup pureed peaches and yellow food color into vanilla ice cream in medium bowl; pour over raspberry layer.
4. Cover; freeze several hours or until firm. If desired, garnish with peach slices. |
