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Peaches and Cream Pie II
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Prep Time:
45 minutes
Total Time:
105 minutes
Creamy peach cheesecake with nutty crust.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.75 cup butter, softened
  • 0.75 cup chopped pecans
  • 1 tablespoon white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups frozen whipped topping, thawed
  • 1 cup confectioners' sugar
  • 1.5 cups white sugar
  • 4 tablespoons cornstarch
  • 3 cups warm water
  • 2 (3 ounce) packages peach flavored Jell-O® mix
  • 5 fresh peaches - peeled, pitted, and sliced
  • 1 (12 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give a gentle grease to a 9x13 inch baking pan.
  • Combine flour, butter, pecans, and 1 tablespoon of sugar in a medium bowl, then press the mixture into the bottom of the baking pan.
  • After 15 minutes in a warm oven, refreshingly cool the dish before serving.
  • Combine cream cheese and confectioners' sugar in a large bowl until smooth. Gently fold in whipped topping. Spread over cooled crust. In a separate bowl, mix sugar and cornstarch. Pour into a saucepan, add water, and cook on medium heat until thick and clear. Stir in gelatin and remove from heat.
  • Mix the gelatin with the peaches and spread the combination evenly over the cream cheese layer. Finish with a 12 ounce container of whipped topping. Chill in the refrigerator for an hour before serving.

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