Alex's Recipes

"Try These"

 

Peachy Cream Cheese Pie

 

This recipe first appeared in Better Homes and Gardens magazine .

 

Ingredients:

Crust:
3/4 cup vanilla wafer crumbs (about 17 cookies)
2/3 cup ground toasted almonds
1 Tbsp sugar
1/3 cup margarine or butter, melted

Filling:
1 (8 oz) package reduced-fat cream cheese, softened
1/4 cup sugar
2 Tbsp frozen orange juice concentrate, thawed
1 cup frozen whipped dessert topping, thawed
3 cups peeled, sliced peaches
1/4 cup orange marmalade
Raspberries (optional)

 

In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 Tbsp 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 375F oven for 4 to 5 minutes or until 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.

Nutrition Facts per serving: 389 calories, 26 g total fat (10 g saturated fat), 22 mg cholesterol, 235 mg sodium, 37 g carbohydrate, 2 g fiber, 5 g protein.

Daily Values: 23% vitamin A, 20% vitamin C, 3% calcium, 4% iron.

 

Category:
Cheesecakes

 

 

 

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