Peaches and Cream Pie

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prep time

15 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

What You Need

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

1/2 cup sugar

1 can (14 fl oz/398 mL) peach slices, drained, reserving 2/3 cup liquid

3/4 cup flour

1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling

1 tsp. Magic Baking Powder

1 egg

1/2 cup milk

3 Tbsp. butter, melted

1/2 tsp. ground cinnamon

Make It

PREHEAT oven to 350ºF. Mix cream cheese and sugar until well blended. Gradually add reserved peach liquid to cream cheese mixture, mixing well after each addition. Set aside.

MIX flour, dry pudding mix and baking powder in medium bowl; set aside. Beat egg, milk and butter with wire whisk until well blended. Add to flour mixture; mix well. Pour into greased deep 9-inch glass or ceramic pie plate; top with peaches. Pour cream cheese mixture over peaches. Sprinkle with cinnamon. Place pie plate on baking sheet to catch any mixture that bubbles over as pie bakes.

BAKE 35 min. (Topping will still be soft). Cool 15 min. before cutting into slices to serve. Store leftovers in refrigerator.

kraft kitchens tips

For Best Results

Do not use a disposable foil pie plate.

Size-Wise

Dessert can be part of a balanced diet, but remember to keep tabs on portions.

A note from the
Kraft Kitchens Experts

Thank you. We heard your feedback and retested the recipe. Based upon our results, we update the recipe to use a deep dish pie plate. Please note the top of the pie will be soft set, similar to a custard, it will not be firm. Also, make sure to use the correct size of canned peaches. Place pie plate on baking sheet to catch any mixture that bubbles over as pie bakes.