Sunny Peaches and Cream Pie
Peggy Sawyer, Charlotte, ME
Studio Tour Pot Luck Picnic―Sept. '13
1¼ cups graham cracker crumbs
¼ cup sugar
6 Tbsp. margarine, melted
In a bowl, mix cracker crumbs and sugar; stir in margarine. Press onto bottom and up sides of an ungreased 9-in pie plate.
Bake at 375° for 6-8 minutes or until lightly browned. Let cool on a wire rack.
4 oz. cream cheese, softened
½ cup confectioners' sugar
½ cup frozen whipped topping, thawed
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.
1 pkg. (3 oz.) peach gelatin
1 pkg. (3 oz.) cook - and - serve vanilla pudding mix
1¼ cups water
2 cups sliced peeled fresh peaches or canned sliced peaches
For toping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium 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.