No-Bake Lemon Peach Pie

average rating

rate/review

prep time

20 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

what you need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter or margarine, melted

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup icing 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 Kraft Pure Apricot Jam, heated

1/4 cup fresh raspberries

make it

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 icing sugar in medium bowl with electric hand 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.