Instructions: Combine cookies, butter, sugar and cinnamon. Press on bottom and sides of a 9-inch pie plate. Bake in a preheated oven at 325 for 5-10 minutes, or until lightly brown. Spoon peach ice cream on top of crust.

Freeze. Spoon softened vanilla ice cream on crust. Drain raspberries reserving syrup. Combine sugar, cornstarch and reserved syrup. Cook over medium heat, stirring constantly, until thickened. Boil 2 minutes longer. Stir in raspberries and cool. Cut pie into wedges and top with raspberry sauce.

good? (G) Bev in Orange 8/94

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