29
Jun
Posted on 2009 under Desserts |
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If it’s a hot summer day and you don’t feel like standing near anything that lets out heat, such as the oven, then you’ll really appreciate this No-Bake Lemon Peach Pie. People that have made this pie said it was “really easy and very tasty.” Sounds good to me! The last thing that I want to do in this heat is watch a pie bake in the hot, hot oven. If you feel like this no-bake pie needs to be firmer, just put it in the freezer for a while.
| 1-1/4 cups HONEY MAID Graham Cracker Crumbs |
| 1/4 cup (1/2 stick) butter or margarine, melted |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 1/4 cup powdered sugar |
| 1/4 cup milk |
| Grated peel and juice from 1 medium lemon |
| 3 cups thinly sliced peeled fresh peaches (3 to 4 medium peaches), divided |
| 1 cup thawed COOL WHIP Whipped Topping |
| 1/4 cup apricot jam, heated |
| 1/4 cup fresh raspberries |
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| MIX crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust. |
| BEAT cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust. |
| TOP with remaining 2 cups peach slices. Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator. |
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