Peaches and Cream Pie II

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

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.

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

Categories

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