Ahh! The lazy, warm days of August~ a perfect time for a no-bake pie, and what better pie to make this month than peach? This pie is a snap to put together, but does require a few hours of chilling time.
Serves 10 ( 5 points +)
- 3/4 c. graham cracker crumbs ( about 5 sheets)
- 1/4 tsp. salt. divided
- 1 T. butter
- 3-1/2 oz. white chocolate, finely chopped
- 5 oz reduced-fat cream cheese
- 1/3 c. powdered sugar
- 1/2 tsp. vanilla
- 2 c. frozen Cool Whip Free, thawed
- 2 T. peach preserves
- 1 tsp. fresh lemon juice
- 3 medium peaches, pitted and cut into wedges
Combine crumbs, 1/8 tsp. salt in a food processor; process until combined. Place butter and chocolate in a microwave safe bowl. Microwave on HIGH for 30 seconds, stirring until chocolate is smooth. Add to the processor; pulse until combined. Press mixture into bottom and up sides of a 9 inch pie plate coated with cooking spray. Freeze 20 minutes or until set.
Place cream cheese, powdered sugar, and vanilla in a medium bowl; beat with a mixer until smooth. Gently fold in Cool Whip.
Carefully spread filling over bottom of crust.
Place preserves in a large microwave safe bowl; microwave 30 seconds or until bubbly. Stir in remaining 1/8 tsp. salt and lemon juice. Add peaches and toss to combine.
Arrange peach wedges over pie. Chill for 3 hours before serving.
adapted from "Cooking Light"