Peaches and Cream Pie I

10 Reviews Add a Pic
Debbie Rowe
Recipe by  Debbie Rowe

“This pie has a delicious graham cracker crust, cream filling, and fruit on top.”

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Adjust Servings

Original recipe yields 1 -9 inch pie



  1. Place graham crackers in a plastic bag, and seal. Using a rolling pin or a hammer, crush into fine crumbs. Combine crumbs and sugar. Stir in melted butter or margarine. Press mixture over bottom and up sides of a 9 inch pie pan.
  2. Bake at 375 degrees F (190 degrees C) for 6 to 9 minutes, or until edges are brown.
  3. Beat together cream cheese and sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
  4. Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.

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Reviews (10)

Rate This Recipe


I made the following changes to the recipe and my husband ranted for days over it. I used a pre-made vanilla wafer crust. YUM. I also used fresh peaches instead of canned and it was delicious. I'm going to try it tonight using fresh strawberries.

Linda Moye

Linda Moye

This is delicious!!! I used a 9 x 13 pan-doubled the cream cheese/powder sugar filling as the single receipe wouldn't have spread across the 9 x 13 pan very well, also I sprinkled 2 T sugar, 2 t. cinnamon on top of the gelatin mixture...Makes a very pretty dessert. I did do what 1 rate said and used milk instead of water.



I actually just used this for the graham cracker crust recipe, and it turned out terrible! When they say "18 graham crackers" they mean 18 little squares, not 18 big rectangles. Now I have tons of graham cracker crumbs with a little bit of sugar an butter in them. You could have been more specific.

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Amount Per Serving (8 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 265 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Award Winning Peaches and Cream Pie


next recipe:

Banana Cream Pie II