Peaches and Cream Pie

Crumb Crust:

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1/3 cup very soft butter or margarine

Combine crumbs, sugar and cinnamon in bowl with fork. Add very soft butter; mix very well with a fork. Press crumbs evenly over bottom and side of 9-inch pie plate. Chill uncovered in refrigerator 1 hour.

Peach Pie Filling:

  • 1 can (8½-oz) sliced peaches, well drained
  • 1 pkg (3½-oz) instant vanilla pudding mix
  • 1-3/4 – 2 cups very cold milk
  • Frozen dessert topping, thawed
  • 1 square (1-oz) semi-sweet chocolate

Drain peaches well on paper towels to remove syrup. Place slices evenly over bottom of chilled crumb crust. Combine instant pudding mix with very cold milk in medium bowl (use package directions for quantity of milk). Beat milk and pudding mix together with rotary beater for 1 minute. Pour over peaches. Scrape bowl out well. Chill in refrigerator for 1 hour. Spoon topping over pie. Decorate by grating chocolate over the top. Chill until serving time.

Yield: 6 servings

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