Peaches and Cream Pie

A couple of the friends we went fruit-picking with last week have been emailing around some good recipes, and this one caught my eye. I suspect it originated from a Cool Whip lid but that is unconfirmed. What is confirmed is that this pie is gooo-oooo-oood.Picture it (you don't really have to since I've done it for you): Pie crust. Sweet cream cheese/Cool Whip layer. Fresh peach/peach puree Jello layer. Chill. Eat. So yum.

This recipe is for 2 large or 3 small pies. I made 2 deep dish pies with just enough cream and syrup leftover for two ramekin-sized parfaits (same as pie minus crust.)

Over dessert last night we also ruminated several variations: a graham/cookie crust perhaps. Strawberries/strawberry puree/strawberry Jello on top instead of peach. A 9x13 rendition with a cookie crust bottom, cut into squares. Mmm, individual pies in those little graham crusts. There are actually a lot of possibilities here.

This pie is definitely my new favorite way to use up fresh peaches.2 frozen (or graham) pie crusts
1 1/2 cups peach puree (I just use canned peaches for this and puree
them with the liquid, but you could use fresh)
1 1/2 cups sugar
1/4 cup cornstarch dissolved in 1/2 cup water
1 small pkg lemon jello
8 large peaches, peeled and sliced
8 oz. cream cheese (low-fat is OK)
1/2 cup powdered sugar
8 oz. Cool Whip (Lite is OK)

1. Thaw and bake pie crusts according to package directions. Allow to cool.

2. Boil sugar and peach puree, then add cornstarch and water. Cook till thickened and then add jello and stir until dissolved. Put into fridge to cool.

3. Cream together cream cheese and powdered sugar. Add Cool Whip and combine well.

4. Put cream mixture in pie shell, then top with sliced fresh peaches. Pour syrup over top and refrigerate until set, a few hours. Repeat for second pie.