Peaches and Cream Pie II Recipe -
Peaches and Cream Pie II Recipe
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Peaches and Cream Pie II

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"Very good peach-like pie with really good whipped topping on the top. Everyone must try this! Garnish with nuts if desired."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pie Change Servings
  • PREP

    45 mins

    1 hr 45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.
  3. Bake in preheated oven for 15 minutes. Remove from oven and let cool.
  4. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.
  5. Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2004

WOW! This is the best recipe I have found at joke and my favorite one made this Fall. The combination of the Jello filling and fresh peaches absolutely hits the spot. Way to go TARA! I only changed a few things. I doubled the amount of sugar in the crust for a little extra sweetness. And, used more peaches (8 instead of 5). I also liked to just dollop some fresh whip cream on the top as opposed to cool whip. Good eats!

Most Helpful Critical Review
Aug 07, 2006

I thought this recipe was way too much work for an ordinary result. The crust was really good.


17 Ratings

Aug 28, 2008

Wow! This is good! I made changes to this recipe only to make it somewhat healthier. This is what I did. With the rust I omitted the Tbsp. sugar and used walnuts only because I could not find any pecans in my grocery store without the chemical BHT in them. Then I used 2 pkgs. cream cheese and added 2 cups REAL whipped cream with only 1/2 cup confectioners sugar. Yum! Now for the topping, I mixed 3/4 cup sugar with the 4 Tbsps. cornstarch and added 2 cups organic peach juice (not made from concentrate)instead of the water and cooked that until thick. Meanwhile I sprinkled 2 Tbsp plain Bernard Jensen gelatin over the remaining cup of peach juice to soften the gelatin. Then I poured the hot over the cold juice and added 6 large sliced peaches. I covered it and chilled it in the fridge. O man was this good!

Aug 29, 2002

Peaches at their peak of flavor and a "five star" crust earned me lots of compliments on this recipe. I was aprehensive about the gelatin layer but it turned out fine; there was just too much of it. No room left to frost with the whipped topping so I spooned it on for serving with a sprinkling of chopped pecans. I would make this again with any fruit in season and the corresponding Jell-O.

Aug 21, 2008

This is definitely a 5 star dish!! We loved it even though it seemed to take a long time to make (the cooling of the crust and the jello mixture and then waiting for the jello to set up). The only changes that I made were walnuts instead of pecans and I used less sugar. It was plenty sweet after cutting more than 1/2 cup of sugar from the jello layer. I will probably use more cream cheese next time, only because I love that layer the most. The fresh peaches make this dish so cool and refreshing for this time of year.

Jul 03, 2005

we all thoroughly enjoyed this recipe. I found that the peach layer didn't set up completely, could be that it didn't sit in fridge long enough or i didn't cook long enough. This recipe works well with lemon pudding and pie filling instead of the peached(skip the jello step and make 2 packages of lemon pie filling awesome) the only change i made was i used chopped almonds and 2 tbls of sugar instead. the other thing people could do with the cream cheese layer is use 2 pkg of cream cheese, 1 cup of sugar and 1 cup of whip cream, that works very well. will definitely be making this again, we also try with different fruit as well thanks again

Sep 25, 2007

Oh my goodness, this was DELICIOUS! I think I could have eaten the whole thing myself in one setting... but some how I managed to restrain myself, lol. The crust tastes like a pecan shortbread cookie and is absolutely fantastic. I used two packages of cream cheese in that layer, but that was the only change I made to the original recipe. The whole thing just comes together so well and is absolutely one of the best desserts I have made in a LONG time. Thank you so much for a great recipe!

Apr 18, 2011

Pretty good.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 96 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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