Printable | Taste of Home

Peachy Cream Pie

3/4 cup sugar
5 teaspoons cornstarch
1-1/2 cups cold water
1 package (3 ounces) peach, apricot or orange gelatin
1-1/2 cups frozen unsweetened peach slices, thawed
1 package (3 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 tablespoon milk
1-1/2 cups whipped topping
1 extra-servings-size graham cracker crust (9 ounces)

In a large saucepan, combine the sugar and cornstarch. Stir in water
until smooth. Bring to a boil; cook and stir for 1-2 minutes or until

Printed from tasteofhome.com Oct 7, 2008

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Peachy Cream Pie cont.

thickened. Remove from the heat; whisk in gelatin until dissolved.
Add peaches. Refrigerate until slightly thickened, about 20 minutes.
In a large mixing bowl, beat the cream cheese, confectioners' sugar
and milk until smooth. Fold in whipped topping. Spoon into pie
crust. Spoon gelatin mixture over cream cheese layer. Refrigerate
until set, about 3 hours. *Editor's Note: This recipe was
tested with a Keebler extra-servings-size graham cracker crust. This
pie crust size is needed for the large amount of filling.

Yield: 8 servings.