I haven't tried this, but it sounds good.
2 c. honey graham cracker crumbs
6 T. margarine, melted
1 c. sugar divided
4 pkgs. (8 oz. each) 1/3 less fat cream cheese, softened
1 pkgs. (3 oz.) Jell-o peach flavored gelatin
1 (8 oz.) tub cool whip (lite or regular), thawed
1 can (15 oz.) sliced peaches, drained and chopped
Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 9x13-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin and mix well. Stir in peaches and whipped topping. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
The person that I got this from said that she would probably add more Jell-o for even more peach flavor, there wasn't quite enough for her taste. She said that she would also add more peaches too. She said that you could substitute 2 fresh peaches instead of the canned peaches.
2 c. honey graham cracker crumbs
6 T. margarine, melted
1 c. sugar divided
4 pkgs. (8 oz. each) 1/3 less fat cream cheese, softened
1 pkgs. (3 oz.) Jell-o peach flavored gelatin
1 (8 oz.) tub cool whip (lite or regular), thawed
1 can (15 oz.) sliced peaches, drained and chopped
Mix graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 9x13-inch pan. Refrigerate while preparing filling. Beat cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin and mix well. Stir in peaches and whipped topping. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store leftovers in refrigerator.
The person that I got this from said that she would probably add more Jell-o for even more peach flavor, there wasn't quite enough for her taste. She said that she would also add more peaches too. She said that you could substitute 2 fresh peaches instead of the canned peaches.
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