Peaches And Cream Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1/2 cup: Margarine, melted
1 cup: All Purpose Flour,
1 1/2 tsp: Baking Powder,
1/4 tsp: Salt,
2 tbsp: Sugar,
1/2 cup: Chopped nuts,
FILLING
8 ounce: Cream Cheese, softened
1 cup: Sugar,
2 cup: Whipped Topping,
TOPPING
1: -, up to
2 can: Peach Pie Filling,
Directions:
From: Melissa Doggett
Date: Thu, 15 Aug 1996 07:08:28 EDT
Combine all ingredients & press into a 9 x 13 dish. Bake at 350 degrees
until lightly browned, approx. 20 min. Cool.
Filling: Cream sugar & cream cheese well. Fold in whipped topping. Mix
well. Pour overcooled crust and chill.
Topping: Spread on top of filling after it is chilled and firm. Sometimes I
use 2 cans of pie filling just because 1 can looks skimpy.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Date: Thu, 15 Aug 1996 07:08:28 EDT
Combine all ingredients & press into a 9 x 13 dish. Bake at 350 degrees
until lightly browned, approx. 20 min. Cool.
Filling: Cream sugar & cream cheese well. Fold in whipped topping. Mix
well. Pour overcooled crust and chill.
Topping: Spread on top of filling after it is chilled and firm. Sometimes I
use 2 cans of pie filling just because 1 can looks skimpy.
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glens MM Recipe Archive,
http://www.erols.com/hosey.
Source from luhu.jp
Tags
Dessert