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Sunny Peaches & Cream Pie Recipe

Sunny Peaches & Cream Pie Recipe photo by Taste of Home

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Think of this pie as a summer dessert, but don't rule it out for the holidays—with strawberries and strawberry gelatin. —Lorraine Wright, Grand Forks, British Columbia

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Sunny Peaches & Cream Pie Recipe

Prep: 25 min. Cook: 5 min. + chilling

Yield: 8 Servings

25 5 30

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. Yield: 8 servings.

Originally published as Sunny Peaches & Cream Pie in Taste of Home August/September 2012, p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Sunny Peaches & Cream Pie

Sunny Peaches & Cream Pie

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Reviewed on Jan. 22, 2013 by v_hendrickx

I was skeptical making thsi the first time but it blew me out of the water! My husband, parents, brother, and I all absolutely loved it! It was super easy, too!

Reviewed on Jan. 14, 2013 by tammy145

I made this recipe for the first time for a family dinner every one just love the way everything just came together. I will be making this one again for home and church. It is a keeper.

Reviewed on Nov. 19, 2012 by kim wants to cook

So easy, so good!

Reviewed on Sep. 19, 2012 by HeatherHH

I really like the crust and cream cheese filling together, and I love the jello topping. I do not feel like they fit together well though. It's kind of like eating Jello with crust and a dab of cream cheese, but the parts are so good that it is still okay thrown together. I'll definitely make the jello topping by itself in the future, and probably the cream cheese pie part with something else on top.

Reviewed on Sep. 01, 2012 by kw54956

Have made this recipe many times since it was in Taste of Home. Everyone just loves it!

Reviewed on Aug. 18, 2012 by Karenbv

I have made this twice with local fresh peaches and it is fabulous!! I used a 10" pie pan and used the full 8 oz. of cream cheese...excellent!!!

Reviewed on Aug. 08, 2012 by ehselman

My husband made this as a summer dessert for some guests. It was very good, and the guests loved it too.

Reviewed on Jul. 30, 2012 by dogcat_8

I used canned peaches because we can't get a good summer peach in our area. I doubled the cream cheese filling layer because our family likes cheesecake. It had a great taste. I will make this recipe again! Even added additional whipped topping on top the gelatin layer once cooled and it gave an extra little "something."

Reviewed on Jul. 27, 2012 by kwegger

Very good. I have used diced peaches instead of sliced and it works great, also.

Reviewed on Jul. 23, 2012 by destine

This is the perfect summer time pie. I was low on graham cracker crumbs so I had to supplement the crust with plain bread crumbs. It worked. The only other change I made was that I added a little vanilla extract to the filling. I used to love orange Dreamsicles and I was trying to get that orangey-vanilla flavor. My family loved this pie. I might try blueberries with blueberry flavored gelatin. Thank you for sharing this.

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