Peaches and Cream Icebox Pie - Taste of the South

By MarieR

July 2016

Ingredients

• 1 1 1⁄2 30 cups gingersnap crumbs (about 30 cookies)
• 1 1 1⁄2 1⁄2 cup butter, melted
• 1 1 package 1 (3-ounce) package cheesecake-flavored instant pudding and pie filling mix
• 1 1 1⁄2 1⁄2 cups whole milk
• 1 1 container 1 (8-ounce) container sour cream
• 1 1 1 ⁄2 cup peach preserves, divided
• 1 1 1 ⁄2 cup chopped fresh peaches
• Garnish: sweetened whipped cream, fresh mint leaves

Preparation

Step 1

In a medium bowl, stir together cookie crumbs and melted butter. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze for 10 minutes.
Prepare pudding according to package directions, reducing milk to 11⁄2 cups. Fold in sour cream. Pour into prepared crust; refrigerate for 10 minutes.
Spoon 1⁄4 cup peach preserves over filling; swirl gently using a knife. Stir together peaches and remaining 1/4 cup preserves. Top pie with whipped cream; spoon peach mixture over top. Sprinkle with mint, if desired.