Creamy Peach Pie

1. 1

   Chill milk until ice cold.

2. 2

   Chill and drain peaches, save syrup.

3. 3

   Set aside 10 slices for top and dice remaining peaches. Soften gelatin in 1/4 cup of peach syrup, then blend in softened cheese and sugar.

4. 4

   Whip chilled milk in chilled bowl until light and fluffy.

5. 5

   Add lemon juice and whip until stiff.

6. 6

   Beat in cheese mix 1/4 at a time.

7. 7

   Mix will be thin.

8. 8

   Fold into drained diced peaches.

9. 9

   Turn into chilled pie crust and top with remaining peach slices.

10. 10

    Chill 3 to 4 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.