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Peaches & Cream Pie

Peaches & Cream Pie

Peaches & Cream Pie

Peaches & Cream Pie


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 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.

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