This pie has a delicious cream filling and peaches on top.

Peaches and Cream Pie

1 (9-inch) graham cracker crust (see recipe)

1 (4-ounce) package cream cheese

1/2 cup powdered sugar

1/2 cup nondairy whipped topping

1 (3-ounce) package peach flavored gelatin

1 (3.4 ounce) package vanilla, cook-and-serve pudding mix

1 1/4 cups water

1 (15.25-ounce) can sliced cling peaches, drained

1. Beat together cream cheese and powdered sugar in a medium-size bowl until well mixed. Stir in whipped topping. Spread mixture evenly into crust. Arrange fruit in an attractive pattern over the top of pie.
2. Stir together gelatin, pudding mix, and water in a medium-size saucepan until smooth. Place over medium-low heat; stir constantly until mixture comes to boil. Let cool 5 minutes. Spoon gelatin mixture over fruit. Refrigerate 4 hours, or until set.

Makes 8 servings.