Save on Pinterest

Peachy Cream Pie

Total Time

Prep: 25 min. + chilling

Makes

8 servings

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

Ingredients

  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 1 package (3 ounces) peach, apricot or orange gelatin
  • 1-1/2 cups frozen unsweetened peach slices, thawed
  • 3 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon 2% milk
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (10 inches)

Directions

  1. 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.
  2. 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.
Editor's Note: This recipe was tested with a Keebler extra-servings-size graham cracker crust. This pie crust size is needed for the large amount of filling.

Nutrition Facts

1 piece: 376 calories, 14g fat (6g saturated fat), 12mg cholesterol, 239mg sodium, 60g carbohydrate (50g sugars, 1g fiber), 3g protein.

Recommended Video