Friday, July 1, 2011

Peaches and Cream No Bake Pie

1 store bought or homemade graham cracker crust
1 brick cream cheese (at room temperature)
1/2 cup sugar (or splenda)
4-5 ripe peaches (peeled/skinned) diced well
1/2 tub cool whip topping
Garnish - extra graham cracker crumbs and more diced peaches

Directions:  Whip the cream cheese and sugar together until it is fluffy and creamy.  Fold in the diced  peaches (leaving a few for the top garnish) and half a tub of cool whip.  Fill in the pie crust and top with more peaches for garnish.  Allow to chill in fridge overnight.  Right before serving add some extra graham cracker crumbs for some added texture.  Enjoy.

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