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Ingredientes
- 8 ounce. cream cheese, softened
- 2 tbsp. sugar
- 2 tbsp. lowfat milk
- 3 1/2 c. thawed Cold Whip whipped topping
- 9 inch pie shell, baked, cooled
- 2 med. peaches, peeled, pitted, diced
- 1 pkg. (4 serving size) Jello vanilla or possibly lemon instant pudding and pie filling
- 1 c. cool lowfat milk
- 1/4 teaspoon almond extract
Direcciones
- Beat cheese till smooth; blend in sugar and 2 Tbsp. lowfat milk. Mix in 2 c. of the whipped topping and spread in crust. Top with diced peaches, pressing down slightly. Chill. Prepare pie filling. Mix with 1 c. lowfat milk as directed on package for pie. Add in extract and let stand 5 min. Mix in remaining whipped topping and spoon over cheese mix. Freeze 1 hour or possibly refrigeratein refrigerator 3 hrs before serving. Garnish with remaining whipped topping and peach slices if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 170 | 60% |
| Total Fat 19.24g | 24% |
| Saturated Fat 12.52g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 173mg | 7% |
| Potassium 257mg | 7% |
| Total Carbs 22.95g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 22.16g | 15% |
| Protein 5.53g | 9% |
