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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Peaches and Cream Pie Recipe

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This recipe for Peaches and Cream Pie is from International Vegetarian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 Tbsp margarine, melted
Filling
4 oz. cream cheese, softened
1/2 c. confectioner's sugar
1/2 c. frozen whipped topping, thawed
Topping
1 pkg.( 3 oz ) peach gelatin
1 pkg. ( 3 oz. ) cook- and- serve vanilla pudding mix
1 1/4 c. water
2 c. sliced peeled fresh peaches or canned peaches
Directions:
Directions:
1. In a bowl, mix cracker crumbs and sugar; stir in margarine. Press onto bottom and up sides of an ungreased 9-inch pie plate. Bake at 375ºF. for 6-8 minutes or until lightly browned. Let cool on a wire rack.
2. For filling, in a small bowl, mix cream cheese and confectioner's sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
3. For topping, in a small saucepan combine gelatin and pudding mix; stir in water. Bring just to a boil over medium -low heat, stirring constantly; remove from heat. Cool 5 minutes.
4. Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.
Personal Notes:
Personal Notes:
Makes 8 servings.

 

 

 

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