🛒 Ingredients

For the Crust

- 1 ½ cups graham cracker crumbs

- 6 tablespoons melted butter

- 2 tablespoons sugar

For the Cream Filling

- 8 oz (225 g) cream cheese, softened

- ½ cup powdered sugar

- 1 teaspoon vanilla extract

- 1 cup whipped topping (Cool Whip)

For the Peach Layer

- 1 can (15 oz) sliced peaches, drained and diced

- 1 small box peach gelatin (or vanilla pudding mix)

- 1 cup boiling water

- 1 cup whipped topping (Cool Whip)

Optional Garnish

- Extra peach slices

- Crushed graham crackers

- Mint leaves

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Instructions

1. Prepare the Crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a pie dish to form the crust. Chill in the refrigerator for 20–30 minutes to set.

2. Make the Cream Filling

In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until creamy. Fold in the whipped topping gently until fully combined.

3. Assemble the Base Layer

Spread the cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula and place it back in the refrigerator while preparing the topping.

4. Prepare the Peach Layer

In a bowl, dissolve the peach gelatin in boiling water and allow it to cool slightly. Stir in the diced peaches and gently fold in the whipped topping until light and fluffy.

5. Add the Final Layer

Spread the peach mixture evenly over the cream filling layer.

6. Chill the Pie

Refrigerate the pie for at least 3–4 hours, or until fully set.

7. Serve

Slice and serve chilled. Garnish with extra peaches or graham cracker crumbs if desired.