Graham Cracker Crust (a store bought crust works just as well!)
2 1/2cupsGraham Crackercrumbled in food processor
8tbspButtermelted
Filling
3Fresh Large Peachessliced - with or without skin
1/4cupBrown Sugar
1 1/2tspGround Cinnamon
1tsp Corn Starch
1tbspWater
Vanilla Cream
1 box3.4 ozInstant Vanilla Pudding
1cupWhole Milk
4ozCream Cheesesoftened
1tspVanilla Extract
Homemade Whipped Cream (or store bought if you're crunched for time!)
1 1/2cupsHeavy Whipping Cream
1/4 cup Powdered Sugarsifted
1tspVanilla Extractclear in color if you want a white cream
Instructions
Heat peaches, brown sugar and cinnamon together over medium heat. Whisk cornstarch and water in a small bowl to create a slurry.Add cornstarch mix to the peaches, stirring occasionally for 10 minutes.Peaches should be tender and the liquid thick.Remove from heat and set aside.
For the crust - mix the graham cracker crumbs and melted butter together with a fork.Press into a 9" or 10" pie plate.Set aside.
For the cream - In a large bowl, whisk together the instant pudding mix and mix until thick. Add in softened cream cheese and mix until well combined.Set aside.
For the whipped cream - In a large bowl, whisk the heavy whipping cream until you can form soft peaks.Add in vanilla and powdered sugar and continue to whip until thoroughly mixed.
Fold in half the whipped topping into the vanilla cream.
Pour peach filling into the bottom of the graham cracker crust.Spread the vanilla cream over the top of the peaches.Add the remaining whipped topping to the top.Garnish with fresh peach slices if desired.Eat right away or refrigerate until you are ready to serve!