Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 1/2 cup
- Cream cheese, softened: 8 ounces
- Granulated sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Canned peach slices in juice, drained: 1 (15 ounce) can
- Peach gelatin: 1 (3 ounce) package
- Boiling water: 1 cup
Instructions
- Step 1: Combine graham cracker crumbs and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch pie plate.
- Step 2: In a large bowl, beat softened cream cheese and sugar together until smooth and creamy. Stir in vanilla extract.
- Step 3: Spread the cream cheese mixture evenly over the prepared graham cracker crust.
- Step 4: Arrange drained peach slices attractively over the cream cheese layer.
- Step 5: In a separate bowl, dissolve peach gelatin in 1 cup of boiling water. Stir until completely dissolved. Let cool slightly.
- Step 6: Carefully pour the cooled gelatin mixture over the peach slices. Refrigerate for at least 4 hours, or until the gelatin is set.
Notes
- Store leftovers covered in the refrigerator for up to 3 days to maintain the crust's crispness.
- A quick chill in the freezer for 15 minutes before serving can firm up the gelatin for easier slicing.
- Garnish each slice with a dollop of whipped cream and a fresh peach slice for an extra touch.
- For a smoother cream cheese layer, ensure your cream cheese is fully softened to room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American