Peaches n’ Cream Pie
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Ingredients
- 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
Directions
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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You sure this is right? 3 cups of butter, that’s an awful lot!