Peaches and Cream Pie

50 10
Recipe By
(32) 31 Reviews
Prep Time
Total Time


This classic flavour combination of peaches and cream is made even more special with the addition of JELL-O Vanilla Pudding in this luscious homemade pie!

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What You Need

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Make It

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  • 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.

For Best Results

Do not use a disposable foil pie plate.


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


  • 10

Nutritional Information

Serving Size 10
Calories 270
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 50mg
Sodium 250mg
Carbohydrate 38g
Dietary fibre 1g
Sugars 25g
Protein 3g
Vitamin A 10 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • tigerbabe40 |

  • grammahunnie |

    after reading previous ratings, I added an egg to the cream cheese mixture and used only 1/4 cup of the peach juice in it. I used 1/4 cup peach juice and 1/4 cup of milk for the liquid in the cake mixture. Baked in a 8 x 11 inch deep glass casserole dish for 35 minutes. It is absolutely delicious!!!

  • photobug |

    Wonderful taste! I followed the suggestions of other cooks and only used 1/2 of the peach juice. I also baked it for 50 minutes using a deep dish pie pan. It was soft on the top but certainly not soupy. Loved it! Especially my Mother and Mother-In-Law.