Peach Treat

When I was about 11, my sister had to get her tonsils and adenoids taken out. Shortly after this, her Young Women leader brought her a consolation treat. We had no idea what it was, but it was the most delicious thing I had ever eaten! It had a Graham cracker crust, a layer that tasted something like cheese cake, and then an orange Jell-O layer, filled with peaches. It was then topped with whipped cream. Yes, I know, it was heavenly. We called it Peach Treat.

Years later I determined I would find a recipe for the treat I loved so much. After finding only recipes for cobbler-like pies, I scoured the Kraft website until I found a recipe for Strawberry Delight Squares. Although having different Jell-O and fruit flavors, I figured this would be the closest I would get to the Peach Treat.

After playing around a bit, trying different flavor combinations (such as blueberry), I was able to determine the way we like the recipe most. We put it in a pie crust, rather than a 9×13 pan, and use fruit juice in the Jell-O. 

If you have fresh peaches on hand, as we come into peach season, I suggest using those instead of canned. If peaches aren’t your thing, you can mix it up, trying out different fruit and Jell-O combinations. 

Ingredients:

1 regular Graham cracker pie crust
3/4 package Neufchatel cheese, softened
1 TBS milk
2 TBS sugar
1/2 cup Cool Whip, thawed
1 cup boiling water
1 package (0.3 oz) Orange Jell-O
3/4 cup peach juice (I used the juice from the can of peaches plus a little water if there isn’t enough)
1 can (15 oz) peach slices, in 100% juice
Optional: 1 cup Cool Whip, to top pie

Directions:

Combine the softened Neufchatel cheese, milk and sugar in a bowl. Beat with electric beaters or the whisk attachment on a Bosch or Kitchen Aid, until smooth. Fold in the 1/2 cup Cool Whip. Spread this mixture evenly on the bottom and sides of the pie pan and refrigerate.
Mix the boiling water and Jell-O together until the Jell-O is dissolved. Pour in the juice and refrigerate for 1 hour. 
Lay the peach slices in the pie pan, on top of the Neufchatel layer, and pour the refrigerated Jell-O on top (You will probably have a little extra Jell-O, which you can save or discard). Carefully return the pie to the fridge and refrigerate until the Jell-O is completely set up (about 1-2 hours more). 
Cut the pie and serve with a dollop of Cool Whip on each piece. 

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