Peaches and Cream Almondine Pie {Pesche e Crema Torta con Mandorle}

Every time our princess would ask her dad what he wanted her to make him for dessert it was always . . . . 

. . . . that peaches pie thing. 

She would then groan and complain. . . . I’ve made that peaches and cream pie a zillion times can’t you think of anything else?

Nope . . . . that was what he wanted. 

The thing is . . . . we  love to cook. . . . and all three of our children are very good at it.

 But we also enjoy a challenge. . . . and that peaches pie thing was not a challenge.

Peaches and Cream Almondine Pie, Quick, Easy at

Peaches and Cream Almondine Pie {Pesche e Crema Torta con Mandorle}

The Peaches and Cream Almondine Pie is easy to make . . . . quick to put together . . . . and tastes good if you like creamy smooth cheesecake type desserts . . . . but a gourmet recipe it is not.

By now you’re probably scratching your head wondering if all I said is true . . . . why would my first dessert {dolci} post be . . . .  that peaches pie thing.  

Peaches and Cream Almondine Pie is easy and quick at

Peaches and Cream Almondine Pie { Pesche e Crema Torta con Mandorle}

The reason is that this Peaches and Cream Almondine Pie  was a big part of our lives.

It starred as dessert at Father’s Day celebrations . . . . birthdays . . . . Easter . . . . Memorial Day. . . . Independence Day and countless picnics.

And even though I certainly can’t trace this recipe to any kind of Italian roots . . . . I can honestly say . . . .

. . . . my mamma and papa loved the sweet juicy peaches with the cool smooth creamy filling and gave it their stamp of approval . . . . 

. . . . therefore I dubbed it an American- Italian peach dessert.  

I’m sure if Italy discovers this recipe that it will be in every household . . . . especially if the male of the house has any say about  that peaches pie thing. 

Peaches and Cream Almondine Pie
A pie that is easy to make, quick to put together and tastes delicious if you like creamy smooth cheesecake type desserts.
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  1. 1 package (8 oz.) cream cheese, softened
  2. 2 Tablespoons sugar
  3. 2 Tablespoons milk
  4. 3 1/2 cups thawed Cool Whip Whipped Topping
  5. 1 baked 9-inch pie shell, cooled
  6. 2 medium peaches, peeled, pitted and diced -- I sprinkle with Fruit Fresh so the peaches don't darken.
  7. 1 package ( 4 serving size ) Jell-O Vanilla or Lemon Flavor Instant Pudding and Pie Filling
  8. 1 cup cold milk
  9. 1/4 tsp. almond extract
  10. 1/3 shaved almonds -- toasted
  11. 2 medium peaches for garnish
  1. With an electric mixer beat the cream cheese until smooth; blend in the sugar and 2 Tablespoons milk.
  2. Fold in 2 cups of the whipped topping , mix thoroughly and then spread in crust.
  3. Top with the diced peaches, pressing down lightly. Chill.
  4. Prepare pie filling mix with 1 cup milk as directed on package for pie. Add extract and let stand 5 minutes. Fold in remaining 1 1/2 cups whipped topping and spoon over cheese mixture.
  5. Freeze 1 hour or chill in fridge for 3 hours before serving. Garnish with peach slices and toasted almonds. You can add some more whipped topping if you so desire :-)
  1. Whenever I work with fruit that will darken such as peaches and apples, I always use Fruit-Fresh which keeps that from happening.
  2. And the whipped topping amount is more or less a suggestion. The recipe does call for a total of 3 1/2 cups but this is not rocket science so I've been know to dump a little more in there. You're not going to hurt it -- just enjoy!!
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