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1 c Sugar
3 tb Corn starch
1 c Water
4 tb Dry peach Jello
1/2 c Sugar
1 8 oz. pkg. cream cheese,
-softened
4 Or 5 sliced fresh peaches
Cool Whip
Filling:
Mix 1 cup sugar, corn starch and water in a saucepan. Boil until thick and
clear, then add dry peach jello. Let that cool while mixing 1/2 cup sugar
and cream cheese; cream together until smooth, then spread in bottom of
cooled pie crust. Combine the cooled jello mixture and four or five sliced
fresh peaches. Place on top of the cream cheese mixture in pie crust. Cover
with Cool Whip and refrigerate for a few hours or overnight before serving.
Graham Cracker Crust:
1 package graham crackers, rolled fine (about 1 2/3 cups), 1/4 cup sugar,
1/4 cup soft butter or margarine. Blend finely rolled graham crackers with
sugar and margarine. Press firmly against bottom and sides of a 9″ pie
plate. Bake at 375 degrees for about 8 minutes. Cool before adding pie
mixture.
~-Barbara Mansfield Orren 1st Place in 1995 Peach Cookery Contest
Yields
1 Pie
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