PEACHY CREAM PIE
Turn a store-bought graham cracker crust, frozen peaches and whipped topping into this pretty pie. Fruit-flavored gelatin provides a refreshing topping for the delightful cream cheese filling. -Gina Glassford, Provo, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes. , In a large bowl, beat cream cheese, confectioners' sugar and milk until smooth. Fold in whipped topping. Spoon into crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 376 calories, Fat 14g fat (6g saturated fat), Cholesterol 12mg cholesterol, Sodium 239mg sodium, Carbohydrate 60g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHY CREAM PIE
This is a simple cream pie, that's wonderful with the fresh peach slices. You can make your own graham cracker crust...I cheated and used a store bought...hope you try it sometime...my sister shared this recipe with me. All photos are mine
Provided by Cassie *
Categories Fruit Desserts
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a medium sized bowl, whip the whipping cream until stiff peaks form. Set aside.
- 2. In another bowl, beat cream cheese until fluffy. Add the sugar and vanilla extract and beat until thoroughly blended.
- 3. Add about 1 cup of whipped cream and beat until combined.
- 4. Now, fold in remaining whipped cream until all is incorporated. Refrigerate to chill.
- 5. Once chilled, place peach slices over the top in whatever design you desire. Slice and serve. Refrigerate leftovers.
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