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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A whipped cream layer, a peaches and Jello layer, and a cream cheese layer. I like it because it's a little different than the traditional peach pie, and it tastes great. You can use a store-bought graham cracker crust instead if you like. Ingredients:
1 (15 ounce) can sliced peaches |
2 tablespoons brown sugar |
1/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1 (3 ounce) package peach gelatin |
4 ounces cream cheese, softened |
1/8 teaspoon ground nutmeg |
1 pastry shells, baked (9 inches) |
1 (8 ounce) carton frozen whipped topping, thawed |
Directions:
1. Drain syrup from peaches into a 2-cup measuring cup.
2. Add enough water to measure 1 1/3 cups.
3. Chop peaches and set aside.
4. In a saucepan, combine the syrup, brown sugar, ginger, and cinnamon.
5. Bring to a boil.
6. Reduce heat and cook and stir for 5 minutes.
7. Remove from the heat.
8. Stir gelatin into syrup mixture until dissolved.
9. Add peaches.
10. Refrigerate until partially set, about 40 minutes.
11. In a bowl, blend cream cheese and nutmeg.
12. Spread over the bottom and up the sides of the crust.
13. Pour gelatin mixture over cream cheese layer.
14. Spread with whipped topping.
15. Chill until serving.
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