Peach Pie


1 pkg. graham crackers (20-24 crackers)
1/2 c. sugar
1 (8 oz.) pkg. Philadelphia cream cheese
1 (8 oz.) container Cool Whip
1 c. powdered sugar
3 tbsp. peach Jello
3 tbsp. cornstarch
3 c. fresh sliced peaches
1/3 c. melted butter
Crush graham crackers and mix in 1/2 cup sugar and melted butter to make crust. Press into 13 x 9 inch baking dish. Mix the cream cheese, Cool Whip, and powdered sugar; pour onto crust. Then mix 1 cup sugar, 3 tablespoons peach Jello, and 3 tablespoons cornstarch together. Add 1 cup water to the mixture and bring to a boil. Boil 1 1/2 – 2 minutes or until mixture is clear. Let cool. Fold in 3 cups of fresh, sliced peaches. Pour over pie and refrigerate.


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