Sunny Peaches & Cream Pie
Sunny Peaches & Cream Pie might be a good recipe to expand your dessert collection. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 305 calories, 3g of protein, and 15g of fat. This recipe serves 8. From preparation to the plate, this recipe takes approximately 30 minutes. If you have cook-and-serve vanilla pudding mix, water, whipped topping, and a few other ingredients on hand, you can make it.
Instructions
In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate.
Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.
Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.
Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Angel Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
Angel Late Harvest Riesling
Messina Hof's Angel is a crisp, sweet dessert wine, harvested from the last pick of Riesling when the grapes are almost raisins. Perfect with fruit, cheesecake and light, sweet chocolate desserts.