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Aunt Sandra's Peachy Cream Pie

This is one of my favorite dessert that my Aunt Sandra would often bring to family reuinions or events.
Prep Time 35 mins
Course Dessert
Cuisine American
Servings 8


  • hand mixer
  • bowl
  • measuring spoons and cups


  • 1 pkg 3 oz. peach jello
  • 2 cup frozen peaches
  • 3/4 cup sugar
  • 5 tsp corn starch
  • 1 1/2 cup cold water
  • 1 extra large grahm cracker crust
  • 3 oz softened cream cheese
  • 1 1/2 cup cool whip
  • 3 tsbp powdered sugar
  • 1 tsbp milk


  • Combine sugar, corn starch, and water. Bring to a boil for 1-2 minutes or until thick, then add in jello packet and add frozen peaches.
  • Cool in the refrigerator for about 20 minutes.
  • While the jello mixture is cooling mix cream cheese, powdered sugar, and milk with mixer.
  • Fold cool whip into the cream cheese mixture.
  • Spoon the cool whip mixture into the pie crust.
  • Add the jello/paech mixture to the the pie crust. It goes on top of the cool whip/cream cheese lauer.
  • Place in the pie tin in the refrigerator until thickened or for 3 hours.
  • Remove from refrigerator and enjoy.
Keyword cool whip, cream cheese, fresh, peaches,, pie, springtime recipes, summer


Before you get sick to your stomach on the title (like my kids would) hang with me and hear more about it! 🙂

This is actually a super easy, delicious recipe that I have turned into a "healthier" version by adding the pumpkin. NOTE: not pumpkin pie filling, just canned pumpkin. 🙂

Step #1 Preheat your oven to 350* and butter or spray a 9 X 13 pan. Don't tell me I am the only person that spices up their supper by adding a smiley face in the butter.

Step #2 Brown 1 pound of hamburger, add 1 can of Campbell's fiesta cheese, and 1/2 cup of shredded cheese

Step #3 Add 1/2 can of refried beans, 1/2 can of canned pumpkin, and 1/2 can enchilada sauce. Let everything melt and stir often over low heat.

Step #4 Fill tortilla shells with meat mixture, then roll and lay in the 9 X 13 pan.

Step #6 pour remainder of the can of enchilada sauce over top of the rolled enchiladas and sprinkle 1/4 cup of shredded cheese on top.

Step #7 Bake at 350* for about 20 minutes or until the cheese is melted. While this batch is baking you can create another batch with the remainder of the refried beans and canned pumpkin. You assemble everything just as you would above, put it in the pan, cover with aluminum foil and put it in the freezer for a meal at a later date!

Step #8 Enjoy, don't tell your family there is canned pumpkin in the filling (as a healthy addition) and see if they even notice! 😉

Have you ever used canned pumpkin in a recipe like this? I would love to hear about it! What other sneaky (healthy) substitutions do you try in your recipes?

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