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Ingredients Jump to Instructions ↓

  1. 1 (8 inch) graham cracker crust

  2. 1 pkg. vanilla pudding and pie filling

  3. 1 3/4 c. milk

  4. 1 (16 oz.) can sliced peaches, well drained

Instructions Jump to Ingredients ↑

  1. Cook vanilla pudding using 1 3/4 cups milk according to package directions Add well drained peaches and pour into crust. Refrigerate at least 2 hours. May also be made with 8 inch regular cooked pie shell.

  2. TOPPING:

  3. 1 (8 oz.) container heavy cream 1/2 c. vanilla ice cream 2 tbsp. marshmallow fluff Place all ingredients into bowl – whip to heavy consistency. Put topping on pie. Refrigerate leftovers

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