Step 1:
1 1/2 c. graham cracker crumbs
1 T. sugar
1/2 c. melted butter
Combine in 9x13 pan. Chill 15 minutes
Step 2:
Dissolve 3 oz. pkg. peach jello in 3/4 c. boiling water, 1/4 c. cold water, and enough ice cubes to make 1 1/4 c. Stir until slightly thickened.
Step 3:
Beat 1 8 oz. pkg. cream cheese, 1/4 c. sugar; 1/4 c. milk. Fold in 2 c. whipped cream. Spread mixture #3 onto the graham cracker crust. Next put a layer of sliced, fresh or canned peaches. Lastly, our the peach jello on top. Refrigerate.
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