No-Bake Lemon Peach Pie
One portion of this dish contains about 1g of protein, 3g of fat, and a total of 41 calories. This recipe serves 50. Head to the store and pick up raspberries, peel and juice from lemon, philadelphia cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 50 minutes.
Instructions
Mix crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
Beat cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended.
Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices.
Add to cream cheese mixture with the whipped topping; stir gently until well blended.
Top with remaining 2 cups peach slices.
Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator.