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INGREDIENTS for Crust:
1 pkg graham crackers, rolled fine (about 1 3/4 cups)
1/2 cup granulated sugar
1/4 cup reduced fat margarine, softened
INGREDIENTS for Filling:
1 cup granulated sugar
3 Tbsp cornstarch
1 cup water
4 Tbsp dry peach gelatin
1/2 cup granulated sugar
8 oz light cream cheese
4-5 fresh peaches, peeled and sliced
Cool Whip
PROCEDURE
- Prepare crust first by blending graham cracker crumbs with sugar and margarine. Press firmly against the bottom and sids of a 9" pie plate.
- Bake at 375 degrees for about 8 minutes. Set aside and cool.
- Combine 1 cup sugar, cornstarch and water in saucepan over high heat. Boil until thick and clear. Add gelatin.
- Cream 1/2 cup sugar and cream cheese together until smooth and spread on the bottom of the cooled pie crust.
- Combined cooled gelatin mixture and peaches. Pour over cream cheese mixture. Cover with Cool Whip and refrigerate several hour overnight befroe serving.
Yield: 12 servings
Calories: 200
