Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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. |
| ¼ cup | Sugar |
| ¾ cup | Graham cracker crumbs |
| 2 tablespoons | Melted margarine |
CRUST
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