MICHAEL KING / MONELL'S DINING AND CATERING / MONELL'S AT THE MANOR
3 fresh peaches or One 8oz. can of peaches in syrup
1 cup sugar
1 8oz. box of cream cheese
1 large boxes of instant vanilla pudding
1 regular container of Cool Whip
1 cup Milk
½ cup powdered Sugar
1 9" graham cracker pie shell.
1 pint heavy whipping cream
1 tsp. vanilla
1 tablespoon of peach syrup from canned peaches
In bowl blend sugar, cream cheese, vanilla pudding, cool whip, milk and powdered sugar until blended.
Skin your peaches and de-pit. Place peaches in food processor and chop for 3 to 4 seconds, until coarse. If using canned peaches, drain the peaches of its syrup and save the syrup for the whip topping. Dice the canned peaches into small pieces.
Blend the peaches into the pudding mixture carefully. Do not over blend as this will bruise the peaches.
Place mixture in the 9" graham cracker crust.
In a cold bowl, take the heavy whipping cream, vanilla and peach syrup and whip at high speed until thick and peaks form.
Spread Whip cream topping on pie and place in the refrigerator for 45 minutes to an hour. Slice and serve with sliced peaches as a garnish.
Copy written May, 2012