Recipe: Low Sugar Peach Cheesecake Pie
This dessert is sweet and creamy and perfect for these hot Summer days. Best of all though -- its almost guilt free!
1 can peach slices, drained well
1 graham wafer crumb pie shell
1 pkg sugar free peach jello
1 cup hot water
1 8 oz cream cheese, room temperature
1 8 oz thawed whipped cream topping (ex: Cool Whip)
Mix jello crystals with hot water in a small bowl. Refrigerate for 20 minutes. Do not worry that it is not set, its not supposed to be.
Arrange drained peach slices in the bottom of the graham pie crust.
When the 20 minutes are up, combine the jello mixture with 8 oz of cream cheese. When everything is smooth and incorporated, fold in the whipped topping.
Pour the jello/whipped cream mixture over top of the peach slices in the pie shell.
Refrigerate for at least 2-3 hours before slicing to serve.