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Peachy Cream Pie



In a large saucepan, combine the sugar and cornstarch.
Stir in water until smooth.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Remove from the heat; whisk in gelatin until dissolved.
Add peaches.
Refrigerate until slightly thickened, about 20 minutes.
In a mixing bowl, beat cream cheese, confectioners sugar and milk until smooth.
Fold in whipped topping.
Spoon into pie crust.
Spoon gelatin mixture over cream cheese layer.
Refrigerate until set, about 3 hours.