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
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.