Desserts

Peaches 'n Creme Pie

(149)

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photo by:kraft

This airy chiffon pie is the perfect refreshing ending to any meal.

time

prep:

15 min

total:

3 hr 30 min

servings

total:

8 servings

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What You Need

NILLA Wafers, finely crushed (about 1-1/2 cups)

1/3

cup butter, melted

3/4

cup boiling water

pkg. (3 oz.) JELL-O Orange Flavor Gelatin

cups ice cubes

1-1/2

cups thawed COOL WHIP Whipped Topping

fresh peaches, peeled, chopped

Make It

MIX wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until well blended. Gently stir in peaches.

REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set.

Kraft Kitchens Tips

Substitute

Prepare using COOL WHIP LITE Whipped Topping.

Note

For best results, do not substitute cold water for the ice cubes.

Substitute

When fresh peaches are out of season, try preparing with 1 cup coarsely chopped fresh strawberries or 1 can (11 oz.) mandarin oranges, drained.

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maryellenchambers

posted:8/4/2011

Have adapted this recipe to "sugar" free. Been serving it for at least the last 5 yrs. to family & dessert at dinner parties for diabetics. A copy of recipe is always requested.

a cook

posted:6/23/2010

This is a reply for professr. Once you add the cool whip you cannot 'Fix' it.You cannot add the cool whip until the jello is thick enough.If it has not thickened enough it will not 'thicken up' further once you add the cool whip.If you arent sure when, wait till you can leave an impression when you pull a spoon thru.Any looser than that and it wont let up.There are no jello police with a timer.

professr

posted:1/17/2010

pie filling would NOT set up. I'm so disappointed...since I was making two of them for a church dinner. I DON'T know how to fix it to get it to thicken up.

kateramsey777

posted:4/13/2009

Excelent

slosh29

posted:3/20/2009

I read some comments that said it didnt set up.I have made this many times with different flavors.The only real key you need to remember is to let the jello part thicken.It should be just barely firmer than egg whites.Then its foolproof.Do not follow the letter of the recipe.It may take longer or in the fridge.But if you let it thicken enough reguardless it WILL turn out.

imdblond1

posted:2/11/2009

I've made this a few times and really enjoy it. It's light and fluffy, nice and tasty too! I think next time I may glaze the bottom of the pie crust with some melted raspberry jam.

sseymour106

posted:11/2/2008

We love this pie. It's easy to make and it's gone as soon as it sets!

Egyptshen

posted:8/23/2008

Amazingly easy to make and astonishing to the taste buds. Great quick dessert summer recipe!!!!

a cook

posted:8/21/2008

I love this recipe!!!!! My family enjoyed it too.

becky_donn

posted:8/15/2008

We've made it several times. Even quicker if you buy a graham cracker crust... Tastes even better if you use peach jello when lucky enough to find it available. Also, very beautiful in parfait glasses when you layer with coolwhip and garnish the tops...The pie is just as gorgeous when garnished. Usually gone within 5 minutes