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Ingredients

• 1/2 cup heavy whipping cream
• 1/3 cup sugar
• 8 ounces cream cheese
• 1 cup juice-packed peaches
• 2/3 cup boiling water
• 1 envelope unflavored Knox® gelatin
• 1 graham cracker pie crust, 10” size

Preparation

1. Gradually beat sugar into softened cream cheese until smooth. Set aside.
2. With a chilled bowl and chilled beaters, use a hand-mixer to whip the heavy cream until firm peaks form. 
3. Fold whipped cream into cream cheese mixture.
4. Drain peaches, measure 1 cup and puree in food processor or blender. Add fruit puree to cream cheese mixture and mix well.
5. Dissolve gelatin in boiling water and stir it well for one to two minutes to cool.
6. Add gelatin to fruit and cream cheese mixture. Mix well then pour filling into the pie shell.
7. Cover and refrigerate at least 4 hours to set before serving.

Helpful hints

• To make your own crust see ��������.com recipe for Graham Cracker Crust.
• For a lower carbohydrate version, substitute Equal®, Splenda® sweetener or other sugar substitute for the sugar. Carbohydrate is reduced to 5 grams per serving.
• To reduce fat, use low-fat or fat-free cream cheese.
• Fruit option: use one cup of mango pulp available in Asian grocery stores. Reduce sugar to 1/4 cup with mango pulp since it is sweetened.