Peaches and Cream Pie II

This peaches and cream pie recipe combines layers of cream cheese, sweet whipped topping, peach gelatin, and fresh peaches in a buttery, nutty crust.

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 296 Calories

Ingredients

• 1 tablespoon white sugar
• 1 cup confectioners' sugar
• 1 (8 ounce) package cream cheese, softened
• 1 (12 ounce) container frozen whipped topping, thawed
• 2 cups frozen whipped topping, thawed
• 4 tablespoons cornstarch
• 3 cups warm water
• 5 fresh peaches - peeled, pitted, and sliced
• 2 (3 ounce) packages peach flavored Jell-O® mix
• 1.5 cups all-purpose flour
• 0.75 cup butter, softened
• 1.5 cups white sugar
• 0.75 cup chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Step 2

Mix flour, butter, pecans and 1 tablespoon sugar together in a large bowl. Press mixture into the bottom of the prepared baking pan.

Step 3

Bake in the preheated oven until golden, about 15 minutes. Let cool.

Step 4

Beat cream cheese and confectioners' sugar together in another large bowl until smooth. Gently stir in 2 cups whipped topping. Spread over crust.

Step 5

Stir 1 1/2 cups sugar and cornstarch together in a large saucepan; stir in water. Cook over medium heat, stirring frequently, until clear and thick. Stir in gelatin and remove from heat.

Step 6

Combine gelatin mixture with peaches. Spread mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for 1 hour.