Sunny Peaches and Cream Pie
Peggy Sawyer, Charlotte, ME
Studio Tour Pot Luck Picnic―Sept. '13
 

CRUST
1¼ cups graham cracker crumbs
¼ cup sugar
6 Tbsp. margarine, melted

In a bowl, mix cracker crumbs and sugar; stir in margarine.  Press onto bottom and up sides of an ungreased 9-in pie plate.
Bake at 375° for 6-8 minutes or until lightly browned.  Let cool on a wire rack.

FILLING
4 oz. cream cheese, softened
½ cup confectioners' sugar
½ cup frozen whipped topping, thawed

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.

TOPPING
1 pkg. (3 oz.) peach gelatin
1 pkg. (3 oz.) cook - and - serve vanilla pudding mix
1¼ cups water
2 cups sliced peeled fresh peaches or canned sliced peaches

For toping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium 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.