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