Recipes
Peach Delight
Crust
1 1/2 C graham cracker crumbs
1/4 C sugar
1/3 C butter
Filling
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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