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Peachy Cream Pie

 Peachy Cream Pie
Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah
8 ServingsPrep: 25 min. + chilling


  • 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 sugar and cornstarch. Stir in water
  • until smooth. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Remove from the heat; whisk in gelatin until
  • dissolved. Add peaches. Refrigerate until slightly thickened, about
  • 20 minutes.
  • In a large 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. Yield: 8 servings.
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.

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Peachy Cream Pie (continued)

Nutritional Facts: 1 serving (1 slice) equals 376 calories, 14 g fat (6 g saturated fat), 12 mg cholesterol, 239 mg sodium, 60 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.