Peaches and Cream Almondine Pie

5 from 21 votes

A pie that is easy to make, quick to put together and tastes delicious if you like creamy smooth cheesecake type desserts.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert. sweets. tart, fruit

Cuisine: American-Italian

Servings:

Calories: 187kcal

1 package 8 oz. cream cheese, softened
2 Tablespoons sugar
2 Tablespoons milk
3 ½ cups thawed Cool Whip Whipped Topping
1 baked 9-inch pie shell cooled
2 medium peaches peeled, pitted and diced -- I sprinkle with Fruit Fresh so the peaches don't darken.
1 package 4 serving size Jell-O Vanilla or Lemon Flavor Instant Pudding and Pie Filling
1 cup cold milk
¼ tsp. almond extract
⅓ shaved almonds -- toasted
2 medium peaches for garnish

With an electric mixer beat the cream cheese until smooth; blend in the sugar and 2 Tablespoons milk.
Fold in 2 cups of the whipped topping, mix thoroughly and then spread in crust.
Top with the diced peaches, pressing down lightly. Chill.
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 ½ cups whipped topping and spoon over cheese mixture.
Freeze 1 hour or chill in the fridge for 3 hours before serving. Garnish with peach slices and toasted almonds. You can add some more whipped topping if you so desire :-)

Whenever I work with fruit that will darken such as peaches and apples, I always use Fruit-Fresh which keeps that from happening.
And the whipped topping amount is more or less a suggestion. The recipe does call for a total of 3 ½ cups but this is not rocket science so I've been known to dump a little more in there. You're not going to hurt it -- just enjoy!!