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Sunny Peaches & Cream Pie

 Sunny Peaches & Cream Pie
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
8 ServingsPrep: 25 min. Cook: 5 min. + chilling


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons margarine, melted
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup frozen whipped topping, thawed
  • 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


  • 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

2 of 2

Sunny Peaches & Cream Pie (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.