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Ingredients
  • 6 ounces pre-made graham cracker pie crust
  • 3 ounces instant peach gelatin
  • 0.25 ounces unflavored instant gelatin mix
  • ½ cup boiling water
  • ⅓ cup cold water
  • 8 ounces container Cool Whip, thawed (divide out 2¼ cups and remaining for the optional topping)
  • 15 ounces sliced peaches, drained and finely chopped (reserve 8 slices of peaches for optional garnish)
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