Peachy Cream Cheese Pie
by Andrea L.
SERVINGS
8 servings scale / convert
INGREDIENTS
3/4 cups vanilla wafer crumbs
2/3 cups toasted almonds, ground
1 tbsp. sugar
1/3 cup margarine or butter, melted
1 pkg. (8) reduced-fat, softened
1/4 cup sugar
2 tbsp. frozen orange juice, thawed
1 cup whipped dessert topping frozen, thawed
3 cups peaches, peeled and sliced
1/4 cup orange marmalade
Raspberries (optional)
INSTRUCTIONS
In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 tablespoon sugar; add melted margarine. Toss to mix well. Spread mixture evenly in a 9-inch pie plate, pressing onto bottom and up the sides of the pie plate. Bake in a 375°F oven for 4 to 5 minutes or till edges are light brown. Cool completely on a wire rack. Meanwhile, in a medium bowl beat cream cheese, 1/4 cup sugar, and orange juice concentrate with an electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled crust. Cover surface with plastic wrap and chill at least 1 hour. Just before serving, arrange peach slices over filling. In a small saucepan, heat and stir the orange marmalade just till melted; brush onto peaches. If desired, garnish with raspberries.
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TAGS
creamcheesepie, desserts, pies add tags
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