Peaches & Cream Pie

  This Peaches and Cream pie will rock your world! Make this QUICK before summer leaves us and Peaches are no longer available!!! 

  This is my NEW favorite Peach recipe……..and that’s saying a lot, because I had several favorites last year, including Peaches and Cream Torte and Peach Crumble Pie. 

Peaches & Cream Pie

{click for easy printable}

FOR THE CRUST:

1-½ cup Graham Cracker Crumbs

¼ cups Sugar

6 Tablespoons Butter, Melted

FOR THE FILLING:

4 ounces, weight Cream Cheese, Softened

½ cups Powdered Sugar

½ cups Cool Whip , Thawed

FOR THE TOPPING:

3 ounces, weight Peach Jello

3 ounces, weight Cook And Serve Vanilla Pudding

1-¼ cup Water

2 cups Fresh Peaches, Peeled And Sliced

  Mix cracker crumbs with sugar, stir in melted butter and pat into 9 inch pie plate. Bake at 375* for about 6 minutes. Cool.
In a small bowl, mix cream cheese and powdered sugar, fold in whipped topping and spread over crust. Refrigerate until set.
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.
Arrange peach slices neatly over filling and spread jello mixture over all.

  Refrigerate several more hours, or until set.

Delicious! 

  Come see me tomorrow, I want to tell you all about our Branson trip.  First time we’ve gotten away for an extended vaca with no kids in 6 years!!!!

~T

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