Name: Sunny Peaches & Cream Pie
Yield: 4 servings
Ingredients: 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

Servings: 4 persons

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

1
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 375u00b0 for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
2
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.
3
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.
4
Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sunny Peaches & Cream Pie

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