Yield: 1 Servings
|1 \N||Envelope Knox unflavored gelatin|
|¼ cup||Cold water|
|1 can||(16 oz.) lite peaches; drained (save juice)|
|1 pack||(8 oz.) lite cream cheese; softened.|
|¾ cup||Graham cracker crumbs|
|2 tablespoons||Melted margarine|
Notes: By Justine Richards, Lehighton. The Times News, PA.
In blender, sprinkle gelatin over water; let stand 2 minutes. In small saucepan, bring juice to a boil. Add juice to blender and process at low until gelatin is completely dissolved, about 2 minutes. Add remaining ingredients and process at high until blended. Pour into pie crust and chill until firm, about 3 hours. Garnish with sliced peaches.
CRUST: Mix and press into an 8 or 9" pie pan. Can use already prepared graham cracker crust instead.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998