Peach Delight


  • 1 1/2 C graham cracker crumbs

  • 1/4 C sugar

  • 1/3 C butter


  • 1 package (8oz) cream cheese, room temp

  • 1/4 C sugar

  • 2 TBSP milk

  • 3 1/2 C frozen whipped topping, thawed and divided

  • 4 C fresh sliced peaches

  • 2 packages (3 oz each) instant vanilla pudding

  • 3 1/2 C milk

Combine crust ingredients and press into 9x13in pan. Chill

For filling, beat cream cheese with sugar and 2 TBSP milk until smooth. Fold in half of the prepared topping. Spread over crust. arrange peaches on top in an even layer. Prepare pudding with 3 1/2 C milk; pour over peaches. Chill several hours or overnight. Spread on remaining whipped topping before serving and garnish with sliced peaches.

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Caramel-Apple Streusel Pie

  • 6 C sliced, peeled ripe apples

  • 1 TBSP lemon juice

  • 1/2 C sugar

  • 2 TBSP quick-cooking tapioca

  • 3/4 tsp ground cinnamon

  • 1/4 tsp salt

  • 1/4 tsp nutmeg

  • 1 package refrigerated pie crust

  • 3/4 C old-fashioned oats

  • 1 TBSP all-purpose flour

  • 3 TBSP sugar

  • 1/4 C cold butter

  • 18 unwrapped caramel squares

  • 5 TBSP milk

  • 1/4 C chopped hazelnuts

Heat oven to 400 degrees.

In a large bowl, mix apples and lemon juice. In a small bowl, mix 1/2 C of sugar, tapioca, cinnamon, salt and nutmeg. Add that to the apples and stir. Let stand for 15 minutes.

Place 1 pie crust in an ungreased 9-inch glass pie plate. Pour apple mixture into pastry lined pie plate. In another small bowl, mix oats, flour and 3 TBSP of sugar. Cut in the butter until crumbly. Sprinkle over apples.

Cut second crust into wedges. Arrange wedges into an alternate pattern across the mixture.

Bake for 45min.

In a 1-quart sauce pan, heat caramels and milk over low heat until caramels are melted. Stir and add hazelnuts. Drizzle over pie. Bake 8-10 min longer or until crust is golden brown. Let cool completely

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