Peaches and Cream No Bake Cheesecake
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July 12, 2012
- 2 cups graham cracker crumbs
- 6 Tbsp margarine, melted
- 1 cup sugar, divided
- 4 pkg (8 oz each) cream cheese, softened
- 1 pkg (3 oz) peach jello (dry mix)
- 1 can (15 oz) sliced peaches, drained and chopped OR 2 chopped fresh peaches
- 1 tub (8 oz) Cool Whip
Adapted from keyingredient.com
Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
Refrigerate 4 hours or until firm. Store leftovers in refrigerator.