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No-Bake Lemon Peach Pie

Prep Time:
20 min

Total Time:
50 min

Makes:
10

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

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.

Kraft Kitchens Tips

How to Prevent Peaches from Turning Brown

Brush peach slices with lemon juice to prevent them from turning brown. Pat dry before adding to pie.

K:43989v0ec:87987

(5)

Rated

by jenn.fader on 9/19/2006
" Very tasty but a little tart. I substuted light cream cheese but the pie didn't seem to set as well which made it difficult to slice."

See All Ratings and Comments

Serving Size = 1 slice (1/10 recipe)

Nutritional Information

Calories

259

Total fat

15.6 g

Saturated fat

9.2 g

Sodium

244 mg

Carbohydrate

27.4 g

Dietary fibre

1.7 g

Protein

4.2 g

Calcium

4 %DV