Frozen Peach Pies

1. 1

   In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of two greased 9-in. pie plates. Bake at 350u00b0 for 10-12 minutes or until lightly browned. Cool on wire racks.

2. 2

   In a blender, combine the milk, lemon juice, orange juice, peaches and lemon zest; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture.

3. 3

   Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired.

* Per serving · 4 servings · Values may vary.

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