Peaches and Cream Pie
This simple pie has a delicious cream filling with cling peaches on top.
1 (9-inch) graham cracker crust
1 (4-ounce) package cream cheese
1/2 cup powdered sugar
1/2 cup nondairy whipped topping
1 (3-ounce) package peach flavored gelatin
1 (3.4 ounce) package vanilla, cook-and-serve pudding mix
1 1/4 cups water
1 (15.25-ounce) can sliced cling peaches, drained
- Beat together cream cheese and powdered sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
- Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.
Makes 8 servings.