Peaches 'N Cream Pie
- 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
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.