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Sunny Peaches & Cream Pie

This pie is as delicious as it is beautiful. It's not just a summer dessert, either. I also make it for the holidays, using strawberries and strawberry gelatin. —Lorraine Wright, Grand Forks, British Columbia
  • Total Time
    Prep: 25 min. Cook: 5 min. + chilling
  • Makes
    8 servings

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

  • 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.
  • 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.
  • 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.
  • Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.
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