Angie's Quick Peachy Dessert
1 graham cracker crust - regular or reduced fat
2 cans of sliced peaches in light syrup (15 oz)
1 package mango gelatin (3 oz)
1 package cream cheese - regular or lowfat (8 oz)
1 tsp vanilla
whipped topping (optional)
Bring cream cheese to room temperature. Chill pie crust. Drain and pat dry peaches. Reserve 1 cup of syrup. Chill peaches. Add gelatin to a heatproof bowl.
Bring reserved syrup to a boil in small saucepan. Immediately, pour syrup over gelatin and stir until dissolved.
With ½ of the gelatin mixture and using a mixture, blend in cream cheese and vanilla.
Pour the cream cheese mixture into chilled pie crust. Arrange drained peaches on top. Add remaining gelatin mixture slowly over peaches.
Refrigerate at least one hour. Serve with whipped topping, if desired.
Note: Angie sometimes adds maraschino cherries to the peach layer for added color and fun.
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