Fresh lemon and peaches get star billing in this creamy no-bake pie. But warmed apricot jam and fresh raspberries are strong supporting players.
What You Need
Original recipe yields 10 servings
1-1/4 cups graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered 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 apricot jam, heated
1/4 cup fresh raspberries
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Let's Make It
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 powdered sugar in medium bowl with electric 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.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 15 seconds or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.