Munching peaches in the summer,
Munching peaches cool and sweet,
Munching peaches morn to midnight,
Munching peaches. Such a treat.
Munching peaches. Munching peaches.
What a way to spend the time.
I had time to write this rhyme.
~Lee Bennett Hopkins
Three guesses as to what this post is about!
Liz and I are going peach and blackberry picking at Homestead Farms on Friday. I am very excited. I haven't been fruit picking in years.
This past weekend, I got to hang out with one of my best college friends, Niki. While we were there, we made two delicious Peaches'n'Cream pies. I'll pass the recipe on to you, because it was ALL sorts of amazing.
1 graham cracker pie crust (we used store bought- no time to do a homemade one)
1 8oz package of cream cheese, softened (just a regular sized block)
2 tablespoons of sugar
2 tablespoons of milk
2 cups of coolwhip
2 thinly sliced peaches (bite sized peaches, preferably peeled 'cause no one likes the skin)
1 3.4oz package of instant French Vanilla/Vanilla pudding
1 cup milk
1/4 teaspoon almond extract
1 cup coolwhip
2 mixing bowls (unless you want to just use one and wash in between layers)
Knife/vegetable peeler for slicing/skinning peaches
Measuring cups and spoons
1. Unwrap the pie crust
2. Using the electric blender, mix the cream cheese until it's fluffy
3. Add the sugar and 2 tablespoons of milk and mix until creamy
4. Fold in the coolwhip
5. Spread into pie crust.
1. Peel and slice peaches
2. Press peaches into the cream cheese layer. Be liberal.
1. Put pudding mix into a mixing bowl and mix in 1 cup of milk (yes, the box says to use 2, but we want this to be thick)
2. Mix in almond extract
3. Let the pudding sit for a few minutes, until it's slightly set.
4. Mix in the Cool Whip. The pudding may be slightly stiff, so the mixer might be easier.
5. Spread onto the peaches.
6. Garnish with extra peaches on top.
7. Refrigerate overnight, or at least 3 hours before serving.
I dare you not to like this. So good and cold and fresh tasting!