Monday, February 17, 2014

Peaches and Cream Pie

This pie tastes so summery, even in the dead of winter.  Canned peaches to the rescue!  We doubled this to make two.

Peaches and Cream Pie
6 oz. cream cheese, softened
3/4 c. powdered sugar
1/4 tsp. almond extract
3/4 c. whipping cream, whipped
1 (16 oz.) can sliced peaches,  well drained
1 (9 inch) graham cracker crust
Using an electric mixer, beat cream cheese until smooth.  Beat in sugar and extract.  Fold in whipped cream and peaches. Spoon into crust. Refrigerate for at least 2 hours before serving. 8 Servings

Notes: I diced the peaches.
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