A tasty and hearty bread that is excellent for sandwiches or eating with butter.
| Prep Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pie |
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup butter, softened
- ¾ cup chopped pecans
- 1 tablespoon white sugar
- 1 (8 ounce) package cream cheese, softened
- 2 cups frozen whipped topping, thawed
- 1 cup confectioners’ sugar
- 1 ½ cups white sugar
- 4 tablespoons cornstarch
- 3 cups warm water
- 2 (3 ounce) packages peach flavored Jell-O® mix
- 5 fresh peaches – peeled, pitted, and sliced
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
- In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan.
- Bake in preheated oven for 15 minutes. Remove from oven and let cool.
- In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat.
- Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.
Nutrition Facts
| Calories | 296 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 96 mg |
| Sugars | 28 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious! I typically do not like fruit pies, but this was so light and yummy. I didn’t have time to make a crust, so I used a store bought pie crust and a graham cracker crust. This recipe made more than enough to fill 2 oversized pie crusts. My family prefered the graham cracker crust, but both were good. I’m going to try Strawberries next time.
Pretty good.
I received nothing but praise for this dessert at a family reunion. Full of flavor, nice to look at, this dish won everyone over! Definitely will make it again!
Wow! This is good! I made changes to this recipe only to make it somewhat healthier. This is what I did. With the rust I omitted the Tbsp. sugar and used walnuts only because I could not find any pecans in my grocery store without the chemical BHT in them. Then I used 2 pkgs. cream cheese and added 2 cups REAL whipped cream with only 1/2 cup confectioners sugar. Yum! Now for the topping, I mixed 3/4 cup sugar with the 4 Tbsps. cornstarch and added 2 cups organic peach juice (not made from concentrate)instead of the water and cooked that until thick. Meanwhile I sprinkled 2 Tbsp plain Bernard Jensen gelatin over the remaining cup of peach juice to soften the gelatin. Then I poured the hot over the cold juice and added 6 large sliced peaches. I covered it and chilled it in the fridge. O man was this good!
This is definitely a 5 star dish!! We loved it even though it seemed to take a long time to make (the cooling of the crust and the jello mixture and then waiting for the jello to set up). The only changes that I made were walnuts instead of pecans and I used less sugar. It was plenty sweet after cutting more than 1/2 cup of sugar from the jello layer. I will probably use more cream cheese next time, only because I love that layer the most. The fresh peaches make this dish so cool and refreshing for this time of year.
Oh my goodness, this was DELICIOUS! I think I could have eaten the whole thing myself in one setting… but some how I managed to restrain myself, lol. The crust tastes like a pecan shortbread cookie and is absolutely fantastic. I used two packages of cream cheese in that layer, but that was the only change I made to the original recipe. The whole thing just comes together so well and is absolutely one of the best desserts I have made in a LONG time. Thank you so much for a great recipe!
I thought this recipe was way too much work for an ordinary result. The crust was really good.
we all thoroughly enjoyed this recipe. I found that the peach layer didn’t set up completely, could be that it didn’t sit in fridge long enough or i didn’t cook long enough. This recipe works well with lemon pudding and pie filling instead of the peached(skip the jello step and make 2 packages of lemon pie filling awesome) the only change i made was i used chopped almonds and 2 tbls of sugar instead. the other thing people could do with the cream cheese layer is use 2 pkg of cream cheese, 1 cup of sugar and 1 cup of whip cream, that works very well. will definitely be making this again, we also try with different fruit as well thanks again
WOW! This is the best recipe I have found at AllRecipes…no joke and my favorite one made this Fall. The combination of the Jello filling and fresh peaches absolutely hits the spot. Way to go TARA! I only changed a few things. I doubled the amount of sugar in the crust for a little extra sweetness. And, used more peaches (8 instead of 5). I also liked to just dollop some fresh whip cream on the top as opposed to cool whip. Good eats!
Fabulous! I found it pretty sweet and will probably use less sugar next time. But overall it was great.
I thought the pie was great, but I did make some modifications. I used ground walnuts for the crust and thought that it tasted fabulous. I also did not put the whipped topping in the cream cheese mixture, but instead used two packages of cream cheese. It was served to about 8 people and they all thought it was great. Warning: it made a whole 9×13 pan full to the brim.
I have had this pie many times at potlucks and parties and always wanted to try it myself. Great pie. Everyone loves this. Perfect for a hot summer day.
Peaches at their peak of flavor and a “five star” crust earned me lots of compliments on this recipe. I was aprehensive about the gelatin layer but it turned out fine; there was just too much of it. No room left to frost with the whipped topping so I spooned it on for serving with a sprinkling of chopped pecans. I would make this again with any fruit in season and the corresponding Jell-O.