| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope Knox unflavored gelatin |
| 1/4 |
c |
Cold water |
| 1 |
cn |
(16 oz.) lite peaches; drained (save juice) |
| 1 |
pk |
(8 oz.) lite cream cheese; softened. |
| 1/4 |
c |
Sugar |
| 3/4 |
c |
Graham cracker crumbs |
| 2 |
tb |
Melted margarine |
INSTRUCTIONS
CRUST
Notes: By Justine Richards, Lehighton. The Times News, PA.
In blender, sprinkle gelatin over water; let stand 2 minutes. In small
saucepan, bring juice to a boil. Add juice to blender and process at low
until gelatin is completely dissolved, about 2 minutes. Add remaining
ingredients and process at high until blended. Pour into pie crust and
chill until firm, about 3 hours. Garnish with sliced peaches.
CRUST: Mix and press into an 8 or 9" pie pan. Can use already prepared
graham cracker crust instead.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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