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Peaches and Cream Pie I |
"This pie has a delicious graham cracker crust, cream filling, and fruit on pinnacle."
Ingredients :
- 18 cinnamon graham crackers
- 1/8 cup white sugar
- 6 tablespoons butter
- half (8 ounce) bundle cream cheese, softened
- half cup confectioners' sugar
- half of cup frozen whipped topping, thawed
- 1 (3 ounce) package deal peach flavored Jell-O® mix
- 1 (3 ounce) bundle non-immediate vanilla pudding blend
- 1 1/4 cups water
- 1 (sixteen ounce) can sliced hang peaches, drained
Instructions :
Prep : | Cook : 8M | Ready in : |
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- 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 backside and up sides of a nine inch pie pan.
- Bake at 375 ranges F (190 tiers C) for six to nine mins, or till edges are brown.
- Beat together cream cheese and sugar in a medium-length bowl until well combined. Stir in whipped topping. Spread mixture calmly into crust. Arrange fruit in an appealing pattern over the top of pie.
- Stir together gelatin, pudding blend, and water in a medium-size saucepan until clean. Place over medium-low warmth; stir continuously till aggregate comes to boil. Let cool 5 mins. Spoon gelatin aggregate over fruit. Refrigerate four hours, or till set.
Notes :
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