Peach and Cream Pie by E. Jane James

• •18 piece Graham crackers (squares)
• •1 cup Granulated sugar
• •6 tbsp Melted butter
• •4 oz Cream cheese (room temperature)
• •1 cup Powdered sugar (10x sugar)
• •1 cup Cool Whip
• •1 package Peach Jello mix (3 oz)
• •1 package Vanilla pudding mix (small, cook & serve type)
• •1 cup Water
• •2 cup Fresh peaches (sliced)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Crush the graham cracker squares in a blender or food processor until they form fine crumbs, about 1 1/4 cups.

3. 3

   In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Mix well.

4. 4

   Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie pan.

5. 5

   Bake the crust in the preheated oven for 6-9 minutes, or until lightly golden. Remove from oven and let it cool completely on a wire rack.

6. 6

   While the crust cools, prepare the cream cheese filling. In a mixing bowl, beat together the room temperature cream cheese and 1/2 cup powdered sugar until smooth and well combined.

7. 7

   Gently fold in the 1/2 cup Cool Whip into the cream cheese mixture. Spread this mixture evenly over the cooled pie crust. Refrigerate while you prepare the gelatin layer.

8. 8

   In a saucepan, stir together the peach gelatin mix, small package of vanilla pudding mix, and 1 1/4 cups water until well combined.

9. 9

   Place the saucepan over medium heat and stir constantly until the mixture just comes to a boil and is smooth. Remove from heat and let cool for 5 minutes.

10. 10

    Remove the pie from the refrigerator. Arrange the sliced fresh peaches over the cream cheese mixture in the pie crust. A radial pattern is traditional and beautiful!

11. 11

    Carefully pour the slightly cooled gelatin mixture over the arranged fruit. Place the pie back in the refrigerator and chill for at least 4 hours, or until completely set.

Chef's Tips

• 💡Ensure your cream cheese is at room temperature for a smooth, lump-free filling. You can soften it quickly by cutting it into cubes and letting it sit on the counter for 15-20 minutes.
• 💡For extra stability, you can chill the cream cheese layer for about 30 minutes before adding the peaches and gelatin, ensuring it's firm enough to hold the fruit.
• 💡If fresh peaches aren't available, you can use well-drained canned peaches. Just be sure to pat them very dry before arranging them on the pie.