Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine; melted |
| 1 cup | All Purpose Flour |
| 1½ teaspoon | Baking Powder |
| ¼ teaspoon | Salt |
| 2 tablespoons | Sugar |
| ½ cup | Chopped nuts |
| 8 ounces | Cream Cheese; softened |
| 1 cup | Sugar |
| 2 cups | Whipped Topping (up to) |
| 2 cans | Peach Pie Filling |
CRUST
FILLING
TOPPING
From: Melissa Doggett <GCIA@...> Date: Thu, 15 Aug 1996 07:08:28 EDT Combine all ingredients & press into a 9 x 13 dish. Bake at 350 degrees until lightly browned, approx. 20 min. Cool.
Filling: Cream sugar & cream cheese well. Fold in whipped topping. Mix well. Pour overcooled crust and chill.
Topping: Spread on top of filling after it is chilled and firm. Sometimes I use 2 cans of pie filling just because 1 can looks skimpy.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .