Recipe by Tara
"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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1 1/2 cups
1 (8 ounce) package
cream cheese, softened
frozen whipped topping, thawed
1 1/2 cups
2 (3 ounce) packages
peach flavored Jell-O® mix
fresh peaches - peeled, pitted, and sliced
1 (12 ounce) container
frozen whipped topping, thawed
WOW! This is the best recipe I have found at AllRecipes...no 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!
I thought this recipe was way too much work for an ordinary result. The crust was really good.
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.
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!
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.
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
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Peaches and Cream Pie II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 296
** Calories from Fat: 133
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