Peaches and Cream Pie I Recipe -

Peaches and Cream Pie I

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"This pie has a delicious graham cracker crust, cream filling, and fruit on top."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch pie Change Servings


  1. Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan.
  2. Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown.
  3. Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
  4. Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2004

I made the following changes to the recipe and my husband ranted for days over it. I used a pre-made vanilla wafer crust. YUM. I also used fresh peaches instead of canned and it was delicious. I'm going to try it tonight using fresh strawberries.

Most Helpful Critical Review
Aug 31, 2004

I actually just used this for the graham cracker crust recipe, and it turned out terrible! When they say "18 graham crackers" they mean 18 little squares, not 18 big rectangles. Now I have tons of graham cracker crumbs with a little bit of sugar an butter in them. You could have been more specific.

Aug 13, 2005

This is delicious!!! I used a 9 x 13 pan-doubled the cream cheese/powder sugar filling as the single receipe wouldn't have spread across the 9 x 13 pan very well, also I sprinkled 2 T sugar, 2 t. cinnamon on top of the gelatin mixture...Makes a very pretty dessert. I did do what 1 rate said and used milk instead of water.

Sep 17, 2005

This recipe is wonderful and recieved nothing but praise from everyone that tried it. Several even ask for the recipe. I did make a change to it by using milk instead of water. I also tripled the recipe and used a 1/2 sheet pan to put it in which worked well. I will take this to many different functions just to watch their faces of delight when they try it! For Thanksgiving I plan to use the same recipe but sub cranberries for peaches and the cranberry jello as well and then in spring I will do it with strawberries. Thanks for sharing this recipe with us all!

Aug 04, 2004

This recipe is WONDERFUL!! I use fresh or frozen peaches and regular Graham cracker crumbs.

Jul 26, 2010

Good and easy!

Jun 03, 2010

the can peaches did not add much flavor - the second time I made with fresh blueberries - changed to 1 pkg. 8 oz. of cream cheese (fat-free), used a fat free graham crust, used a berry sugar free jello and sugar free vanilla pudding and also changed the whipped topping to fat free; therefore creating a healthly and fresh dessert.

Aug 12, 2003

Yum! Great recipe. So easy, too. I used ready made graham cracker crust (note - don't used the 2 extra servings size ready crust, the recipe won't fill it). I also used milk instead of water for the jello/pudding topping. I'd like to try this recipe with bananas or cherries or blueberries, too! I topped mine off with a dollop of cool whip. Fabulous summer dessert!


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 265 mg
  • 11%

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

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