Cooking Instructions

In medium bowl, combine jello and boiling water. Stir to dissolve. Set aside in fridge for 30 minutes. Meanwhile, place cream cheese, milk and vanilla in bowl and beat until smooth. Add cooled jello mixture and blend well. Stir in 1 cup of chopped peaches. Pour mixture over cooled crust. Cover and allow to set in fridge for at least 1 hour. Cover top of the dessert with thinly sliced peaches. If desired, serve with a dollop of whipped cream.

Servings: 8

Ingredients

• Crust:
• 1-1/2 cups (375 mL) Graham crumbs
• ½ cup (125 mL) butter or margarine
• Combine crumbs and butter and place in round springform pan. (9-10" diameter).
• Bake at 350 F (180 C) for 10 minutes. Set aside and allow to cool.
• Filling:
• 1 pkg peach jello (85 g)
• 1 cup (250 mL) boiling water
• 1 pkg light cream cheese (250 g)
• ¼ cup (60 mL) milk, skim or 1%
• 1 tsp (5mL) vanilla
• 1 cup (250 mL) fresh B.C. Brand peaches, finely chopped
• 2 fresh B.C. Brand peaches, for garnish
• whipped cream, if desired