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Peaches N Cream Pie
Ingredients
- 1 pkg. (8 ounce.) cream cheese, softened
- 2 tbsp. sugar
- 2 tbsp. lowfat milk
- 3 1/2 c. thawed BIRDS EYE Cold WHIP whipped topping
- 1 baked 9 inch pie shell, cooled
- 2 med. peaches, peeled, pitted and diced
- 1 pkg. (4 serving size) Jello vanilla or possibly lemon flavor instant pudding and pie filling
- 1 c. cool lowfat milk
- 1/4 teaspoon almond extract
Directions
- Beat cheese till smooth; blend in sugar and 2 Tbsp. lowfat milk. Mix in 2 c. of the whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill. Prepare pie filling mix with 1 c. lowfat milk as directed on package for pie. Add in extract and let stand 5 min. Mix in remaining whipped topping and spoon over cheese mix. Freeze 1 hour or possibly refrigeratein refrigerator 3 hrs before serving. Garnish with remaining whipped topping and peach slices, if you like.
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