Peaches & Cream Pie

By Lorena_321

Ingredients

• Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 6 T butter, melted
• Filling:
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup frozen whipped topping, thawed
• Topping:
• 1 pkg (3 oz) peach gelatin
• 1 pkg (3 oz) cook-and-serve vanilla pudding mix
• 1 1/4 cups water
• 2 cups sliced, peeled fresh peaches or canned sliced peaches

Preparation

Step 1

In a bowl, mix graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of an ungreased 9" pie plate. Bake at 375 degrees for 6-8 minutes or until lightly browned. Let cool on a wire rack.
For filling, in a small bowl, mix cream cheese and powdered sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from heat. Cool 5 minutes.
Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.