We had this yesterday, and it was absolutely the best peach dessert I have ever had! Granted, it was made with the best possible fresh peaches, and the recipe was altered (see changes in bold below).
Philadelphia Peaches 'N Cream No-Bake Cheesecake
Prep Time: 15 min Total Time: 4 hr 15 min Makes: Makes 16 servings, 1 piece each.
Ingredients:
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin (use 2 packages)
2 fresh peaches, chopped (use more like 10 peaches for a total of 4-6 cups, chopped)
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
Make It!
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and remaining 3/4 cup sugar in large bowl with mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
Substitute: Prepare as directed, using 1 drained 15-oz. can peaches.
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