Peaches & Cream Pie

1. 1

   Preheat oven to 375 F.

2. 2

   In a medium-sized bowl mix graham cracker crumbs with sugar, then stir in melted butter. Pat the mixture into a 9-inch pie plate. Bake at 375 F for about 6 minutes. Remove from the oven and allow crust to cool.

3. 3

   In a small bowl, mix cream cheese and powdered sugar, then fold in the Cool Whip whipped topping and spread it over the cooled crust. Refrigerate until set.

4. 4

   For the topping, combine Jello and pudding in a small sauce pan, add water and heat to a boil, stirring constantly on a medium high heat. Remove from heat and cool 5 minutes.

5. 5

   Arrange peach slices neatly over the filling and spread Jello mixture over everything. Refrigerate several more hours, or until set.

No nutritional information available.

No additional tips available.