Peachy Cream Cheese Pie

This easy pie with its no-bake cream cheese filling makes a refreshing summertime dessert.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Bake: 4 mins 375°F
  • Chill: 1 hr

Peachy Cream Cheese Pie

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Directions

  1. In a medium bowl stir together wafer crumbs, toasted almonds, and the 1 tablespoon 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 375 degree F. oven for 4 to 5 minutes or until edges are light brown. Cool completely on a wire rack.
  2. 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 or up to 24 hours. Just before serving, arrange peach slices over filling. In a small saucepan, heat and stir the orange marmalade just until melted; brush onto peaches. If desired, garnish with raspberries. Makes 8 servings.
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Nutrition Facts (Peachy Cream Cheese Pie)

  • Per serving:
  • 389 kcal ,
  • 26 g fat
  • (10 g sat. fat ,
  • 22 mg chol. ,
  • 235 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 5 g pro.
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