Creamy Peach Pie

Creamy Peach Pie

Easy to make, this light, cool, creamy peach pie is the perfect any time of the year dessert. The graham cracker crust, cream cheese layer, peaches, and topping come together perfectly to make one luscious treat.  To start, we use a graham cracker crust.  I made a homemade crust but a nine-inch pre-packaged crust will do just fine and save you some time.

Creamy Peach Pie: The First Layer

The first layer of the peach pie is made of cream cheese and a small amount of whipped topping. That layer gets spread onto the bottom of the crust. Be careful spreading the cream cheese layer, it will pick up some of the graham crackers as you spread if your spatula happens to touch the crust as you’re spreading.

The Second Layer of the Pie

Next, for the second layer, use canned peach slices that have been drained. Arrange them on top of the cream cheese layer

The Third Layer of the Creamy Peach Pie: The Surprise!

The third layer surprised me because I never made anything like it before! The third layer is cook-and-serve vanilla pudding and peach gelatin. Cook them together on the stove.

Then, spoon what you created over the peaches. This is perfection…peachy, creamy summertime treat perfection. Enjoy!

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Creamy Peach Pie

Creamy Peach Pie - Easy to make, this light, cool ,creamy, pie screams summer dessert. The graham cracker crust, cream cheese layer, peaches and topping come together perfectly to make one luscious summer treat.

Prep Time30 mins

Course: Dessert

Cuisine: American

Keyword: #pie, creamypeachpie, peaches

Servings: 8

Author: Mary Bostow

Ingredients

• one 9 inch graham cracker crust, homemade or prepackaged
• 4 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup Cool Whip, thawed or store brand equivalent
• one 3 oz package peach jello
• one 3 oz package cook and serve vanilla pudding
• 1 1/4 cup water
• 29 ounce can sliced peaches, drained (2 cups)

Instructions

• Place the cream cheese and confectioners sugar in a medium bowl, beat with a mixer until thoroughly blended.  Fold the Cool Whip into the mixture until well combined. Spread into the bottom of the graham cracker crust. 

  Place the gelatin and cook and serve pudding into a small saucepan, add the water, stir to mix thoroughly. Heat the mixture under medium to low heat , stirring constantly until it just comes to a boil. Remove from the heat, let cool 5 minutes. 

  Arrange the drained peach slices on top of the cream cheese layer. Spoon the gelatin/pudding mixture over the peaches. Refrigerate the pie until well chilled.

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Video

Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

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