1 (3 1/2 ounce) can flaked coconut
1/2 cup finely chopped walnuts
2 tablespoons melted butter
1 quart peach ice cream, softened
1 pint vanilla ice cream, softened
1 (12 ounce) package frozen red raspberries, thawed
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups sliced peaches, sweetened

Combine coconut, nuts and butter. Press firmly and evenly against bottom and sides of 9-inch pie plate. Bake at 325 degrees F for 10 to 15 minutes or until golden brown. Cool.

Spoon peach ice cream into crust, spreading to edges. Freeze until firm. Spoon vanilla ice cream over the peach. Freeze.

Raspberry Sauce: Drain raspberries, reserving syrup. In small saucepan, combine sugar, cornstarch and reserved syrup. Cook over medium heat, stirring constantly, until thickened. Boil 2 minutes longer. Stir in raspberries; cool. Just before serving, arrange peaches on pie. Cut into wedges. Serve with raspberry sauce.

Makes 6 to 8 servings.