Peaches & Cream Pie

13 ingredients
5 steps

Ingredients

  • FOR THE CRUST:
  • 1-1/2 cup Graham Cracker Crumbs
  • 1/4 cups Sugar
  • 6 Tablespoons Butter, Melted
  • FOR THE FILLING:
  • 4 ounces, weight Cream Cheese, Softened
  • 1/2 cups Powdered Sugar
  • 1/2 cups Cool Whip , Thawed
  • FOR THE TOPPING:
  • 3 ounces, weight Peach Jello Mix
  • 3 ounces, weight Cook And Serve Vanilla Pudding Mix
  • 1-1/4 cup Water
  • 2 cups Fresh Peaches, Peeled, Pitted And Sliced

Directions

  1. 1
    Preheat oven to 375 F.
  2. 2
    In a medium-sized bowl mix graham cracker crumbs with sugar, then stir in melted butter. Pat the mixture into a 9-inch pie plate. Bake at 375 F for about 6 minutes. Remove from the oven and allow crust to cool.
  3. 3
    In a small bowl, mix cream cheese and powdered sugar, then fold in the Cool Whip whipped topping and spread it over the cooled crust. Refrigerate until set.
  4. 4
    For the topping, combine Jello and pudding in a small sauce pan, add water and heat to a boil, stirring constantly on a medium high heat. Remove from heat and cool 5 minutes.
  5. 5
    Arrange peach slices neatly over the filling and spread Jello mixture over everything. Refrigerate several more hours, or until set.

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