Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 8 ounces, weight Cream Cheese
- 29 ounces, weight Sliced Peaches, Drained
- ¾ cups Powdered Sugar
- ½ teaspoons Almond Extract
- 8 ounces, fluid Cool Whip
- 1 whole 9" Graham Cracker Crust
Preparation Instructions
1. Soften cream cheese to room temperature.
2. Drain peach slices. Slice larger pieces in half to make thinner slices. Set aside.
2. In a large mixing bowl, cream together cream cheese, powdered sugar, and almond extract on medium speed.
3. Turn mixer to low and add Cool Whip, mixing just till folded together.
4. Gently fold drained peaches into Cool Whip mixture and spread in graham cracker crust. Refrigerate for 1 hour.
