Even if you're not keen on baking, you can still make this (no-bake) peach pie! It's a (ginger) snap to make and serves eight—scrumptiously.
What You Need
Original recipe yields 8 servings
1-1/4 cups finely crushed gingersnaps
3 oz. BAKER'S White Chocolate, melted
1 Tbsp. butter, melted
4 oz. (1/2 of 8-oz pkg.) PHILADELPHIA Cream Cheese, softened
1/3 cup powdered sugar
2 Tbsp. milk
1-1/2 cups thawed COOL WHIP Whipped Topping
2 peaches, peeled
2 Tbsp. raspberry jam
1 cup raspberries
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Let's Make It
Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Freeze 20 min.
Beat cream cheese, sugar and milk in medium bowl with mixer until blended. Gently stir in COOL WHIP.
Cut peaches into 1/2-inch-thick slices. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap. Finely chop remaining peach slices; stir into cream cheese mixture. Spoon into crust. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
Microwave jam in small microwaveable bowl on HIGH 30 sec. or just until warmed; stir. Drizzle over pie. Garnish with raspberries and reserved peach slices.
Drain 1 can (15 oz.) sliced peaches; use instead of the sliced fresh peaches.
You will need to crush about 20 gingersnap cookies to get the 1-1/4 cups crumbs needed to prepare this easy-to-make crust.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.