Peaches and Cream Pie - Kings Cookery

Ingredients

9-inch pie shell, baked

4 oz cream cheese, softened; *see Note 1

1 cup powdered sugar

1 1/2 cups Cool Whip®, *see Note 2

3 oz pkgs gelatin powder (Jello), peach flavored

3 oz pkgs vanilla pudding mix, (not instant)

1 1/4 cups water

3 cups fresh peaches, sliced; see Note 3

Directions

PREPARE and BAKE pie shell according to recipe (or package instructions, if pressed for time); let COOL.

COMBINE softened cream cheese, powdered sugar and Cool Whip; SPREAD in pie shell.

In a saucepan, COMBINE dry gelatin, vanilla pudding and water; COOK over medium heat until it comes to a boil.

REMOVE from heat; let COOL 5 minutes.

ADD sliced peaches to gelatin mix; STIR until evenly coated; POUR over cream cheese mixture.

May garnish each slice with additional blob of Cool Whip.

1. May substitute low-fat cream cheese 2. May substitute low-fat Cool Whip, or extra creamy Cool Whip (preferred!) 3. Although original recipe calls for peaches (both gelatin and sliced fruit), works just as well to substitute strawberries, blueberries, or cherries.

From What's Cooking at Stoney Point, pg 148

By Linda Webb

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 309 Calories; 8g Fat (21.6% calories from fat); 2g Protein; 60g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 581mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 3 1/2 Other Carbohydrates.