Peaches and Cream Pie II Recipe

Directions

Ingredients :

1 ½ cups all-purpose flour

¾ cup butter, softened

¾ cup chopped pecans

1 tablespoon white sugar

1 (8 ounce) package cream cheese, softened

2 cups frozen whipped topping, thawed

1 cup confectioners' sugar

1 ½ cups white sugar

4 tablespoons cornstarch

3 cups warm water

2 (3 ounce) packages peach flavored Jell-O® mix

5 fresh peaches – peeled, pitted, and sliced

1 (12 ounce) container frozen whipped topping, thawed

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.

Step 2

In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.

Step 3

Bake in preheated oven for 15 minutes. Remove from oven and let cool.

Step 4

In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.

Step 5

Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.

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