Post by benshelpmeet on Sept 12, 2006 14:51:28 GMT -5
Peach Jubilee Pie
9-inch pie shell (baked & cooled)
1 can (1 lb. 5 oz.) peach pie filling
2 tablespoons sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope whipped topping mix
1/4 cup sugar
1 cup (8 oz. carton) sour cream
Maraschino cherries, optional
Combine peach pie filling, sugar, cinnamon, and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream. Spoon about 1/2 of the peach mixture into pie shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.
Better-than-ever Peach Pie
Pie Shell Ingredients:
1 stick margarine, melted
1/3 cup powdered sugar
1 pkg. graham cracker crumbs
Filling Ingredients:
2 8-oz. pkgs. cream cheese, softened
1 14-oz. can sweetened condensed milk
3 - 4 cups mashed peaches
1/2 cup peach juice
1 pkg. unflavored geletin
4 oz. Cool Whip (let thaw)
1 cup peach slices, sweetened, drained
2 tsp. cornstarch
1/2 cup water
Combine margarine, sugar, and cracker crumbs for pie shell. Press into spring-form pan. Set aside. Dissolve geletin in peach juice in small sauce pan over low heat. In mixing bowl, blend cream cheese and milk; add mashed peaches, geletin mixture, and Cool Whip. Pour into spring-form pan. Top with peach slices. Dissolve cornstarch in water in small sauce pan over low heat. Pour over top of pie for a clear glaze. Refrigerate.
9-inch pie shell (baked & cooled)
1 can (1 lb. 5 oz.) peach pie filling
2 tablespoons sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope whipped topping mix
1/4 cup sugar
1 cup (8 oz. carton) sour cream
Maraschino cherries, optional
Combine peach pie filling, sugar, cinnamon, and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream. Spoon about 1/2 of the peach mixture into pie shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.
Better-than-ever Peach Pie
Pie Shell Ingredients:
1 stick margarine, melted
1/3 cup powdered sugar
1 pkg. graham cracker crumbs
Filling Ingredients:
2 8-oz. pkgs. cream cheese, softened
1 14-oz. can sweetened condensed milk
3 - 4 cups mashed peaches
1/2 cup peach juice
1 pkg. unflavored geletin
4 oz. Cool Whip (let thaw)
1 cup peach slices, sweetened, drained
2 tsp. cornstarch
1/2 cup water
Combine margarine, sugar, and cracker crumbs for pie shell. Press into spring-form pan. Set aside. Dissolve geletin in peach juice in small sauce pan over low heat. In mixing bowl, blend cream cheese and milk; add mashed peaches, geletin mixture, and Cool Whip. Pour into spring-form pan. Top with peach slices. Dissolve cornstarch in water in small sauce pan over low heat. Pour over top of pie for a clear glaze. Refrigerate.