Serves: 8
Total Calories: 196
1. In small bowl dissolve gelatin in boiling water. Stir in cold water. Refrigerate until partially set, stirring occasionally. Pour into crust. Refrigerate about 3 hours more or until set.
2. In small mixing bowl beat cream cheese and powdered sugar on medium speed of electric mixer until fluffy. Gently spread over gelatin layer in crust. Refrigerate while preparing glaze.
3. For glaze, in small saucepan stir together granulated sugar and cornstarch. Stir in nectar. Cook and stir over medium heat until mixture boils and thickens. Cook and stir for 1 minute more. Cool slightly.
4. Arrange peaches on top of cream cheese layer. Spoon glaze over top.
5. Refrigerate at least 2 hours or until set. Garnish as desired. Store in refrigerator.
NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Peach Pie Supreme recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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