Peaches n’ Cream Pie

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  • 48  NILLA Wafers, finely crushed (about 1-1/2 cups) {Nabisco cookie coupon}
  • 3 cup  butter, melted {butter coupon}
  • 3/4 cup  boiling water
  • 1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin
  • 2 cups  ice cubes
  • 1-1/2cups  thawed Whipped Topping {whipped topping coupon}
  • 2 fresh peaches, peeled, chopped


MIX wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate.

ADD boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until gelatin is slightly thickened. Remove any unmelted ice. Add COOL WHIP; stir until well blended. Gently stir in peaches.

REFRIGERATE 15 min. or until gelatin mixture is thick enough to mound; spoon into crust. Refrigerate 3 hours or until set.  It will be set then but for me it tasted so much better the next day, it had a better consistency.

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Meal Type: Easter
Categories: Pie

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