1 cup butter
3 teaspoons all-purpose flour
1 egg yolk, beaten
3 tablespoons orange juice
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package fresh or frozen raspberries or cherries, or to taste
1/4 cup peanut butter
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, flour, egg yolk, orange juice, whipped topping and raspberries or cherries. Stir pudding mixture into icing; gently fold into peach mixture. Refrigerate at least 4 hours before serving.
Prepare peach filling by replacing two slices of peach - peeled and sliced - with strawberry halves. Sprinkle remaining peach slices and half of the strawberry lemon rosette over peach filling. Press lemon wedges into bottom of pie tin.
Pour custard filling into freezer-proof mold.
Bake in preheated oven for 10 minutes, until set in center.
To make apricot peach filling: In same bowl, beat apricot preserves, orange juice and lemon juice in small bowl until medium peaks form. Spread filling 1/4 inch thick over peach; frost.