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Peaches 'N Cream Pie


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  • 48 nilla wafers, finely crushed (about 1 1/2 cups crumbs)
  • 1/3 cup butter, melted
  • 3/4 cup boiling water
  • 1 package (4 serving size) orange jello
  • 2 cups ice cubes
  • 1 1/2 cups cool whip, thawed
  • 2 fresh peaches, peeled and chopped



Step 1

Mix wafer crumbs and butter; press onto bottom and up side of 9 inch pie plate.

Stir boiling water into dry jello in medium bowl with wire whisk until completely dissolved. Add ice cubes; stir until jello is slightly thickened. Remove any unmelted ice. Add cool whip; stir until well blended. Gently stir in peaches.

Refrigerate 15 minutes or until jello is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set. Store in refrigerator.

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