Description
This no bake peach cream pie is creamy, refreshing, and an incredibly delicious summertime dessert!
Ingredients
- Cream Cheese: 4 ounces (room temperature)
- Instant Vanilla Pudding Mix: 3.4 ounces (one small package)
- Milk: 1 cup
- Cool Whip: 8 ounces
- Canned Peaches: one 28 ounce can (drained, rinsed, and diced)
- Brown Sugar: 1/3 cup
- Cinnamon: 1/2 teaspoon
- Graham Cracker Pie Crust: 1
Instructions
- Make the creamy filling: To a mixing bowl, add the softened cream cheese and mix on high with an electric hand mixer until creamy. Add the instant vanilla pudding mix and milk and mix again until smooth. Add 1 cup of the Cool Whip and mix once more just until combined. Set aside.
- Make the peaches: To a separate bowl, add the peaches, brown sugar, and cinnamon and mix with a spoon until fully coated. Drain any liquid before spooning into the pie.
- Assemble the pie: To the pie crust, add half of the creamy filling mixture, spreading until smooth. Next, spoon the peaches on top evenly (avoiding liquid) and then spread over the remaining creamy filling mixture. Spread over the remaining Cool Whip.
- Serve: Chill for at least 6-8 hours or overnight in the fridge before serving to ensure the pie is firm enough to slice.
Notes
Consider using a spoon with holes in it to transfer the peaches into the pie to ensure no liquid is transfered over. It will cause the pie to be runny and soggy if too much liquid from the peaches is in the pie.
Refrigerate as directed to ensure the pie is easy to slice.
This pie can also be made with all types of canned fruit filling.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 20 minutes
- Category: Dessert
- Method: chill
- Cuisine: American