Fresh peaches are perfect in desserts like cobbler and pies, but there’s so much more you can do with them


Bottom Crust

18 graham cracker squares (1 package)
4 tablespoons butter, melted
2 tablespoons sugar
1 (6 ounce) package vanilla pudding mix (the kind you cook)
1 (6 ounce) package jello peach gelatin
4 cups water
1 1⁄2 cups whipped topping (cool whip)
3 cups peaches, sliced


In a medium sauce pan, combine dry pudding mix, jello powder and water.
Stir and heat to a boil. Let it boil for one minute.
Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
Peel and cut up peaches (or fruit of choice) and set aside.
Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly …

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