Sunny Peaches & Cream Pie |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Think of this pie as a summer dessert, but don't rule it out for the holidays Ingredients:
1-1/4 cups graham cracker crumbs |
1/4 cup sugar |
6 tablespoons margarine, melted |
filling: |
4 ounces cream cheese, softened |
1/2 cup confectioners' sugar |
1/2 cup frozen whipped topping, thawed |
topping: |
1 package (3 ounces) peach gelatin |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
1-1/4 cups water |
2 cups sliced peeled fresh peaches or canned sliced peaches |
Directions:
1. In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
2. For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
3. For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.
4. Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled. Yield: 8 servings.
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