Spiced Peach Pie

By á-2245

Ingredients

• 1 can (15 ounces) sliced peaches
• 2 tablespoons brown sugar 1/4 teaspoon ground ginger
• 1 cinnamon stick (3 inches) 1 package (3 ounces) peach gelatin
• 4 ounces cream cheese, softened
• 2 tablespoons butter or margarine, softened
• 1/8 teaspoon ground nutmeg 1 pastry shell (9 inches), baked
• 1 carton (8 ounces) frozen whipped topping, thawed Fresh mint, optional

Details

Servings 6

Preparation

Step 1

Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measu re 1-1/3 cups. Chop peaches and set aside. In a saucepan, combine the syrup, brown sugar, ginger and cinna-mon stick. Bring to a boil. Reduce heat; cook and stir for 5 minutes. Remove from the heat. Discard cinnamon stick. Stir gelatin into syrup mixture until dis¬solved. Add peaches. Refrigerate until partially set, about 40 minutes.

In a mixing bowl, beat cream cheese, butter and nutmeg until smooth. Spread over the bottom and up the sides of the crust. Pour gelatin mixture over cream cheese layer. Chill until serving. Spread with whipped topping. Garnish with mint if desired. Yield: 6-8 servings.