This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit. For added peach oomph, chop some of the topping and stir it into the filling.
3/4 cup graham cracker crumbs (about 5 cookie sheets)
1/4 teaspoon salt, divided
1 tablespoon unsalted butter
3 1/2 ounces white chocolate, finely chopped
5 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups frozen fat-free whipped topping, thawed
2 tablespoons seedless peach spread
1 tablespoon peach schnapps
1/2 teaspoon fresh lemon juice
3 medium peeled peaches, pitted and cut into 1/2-inch wedges
How to Make It
Combine crumbs and 1/8 teaspoon salt in a food processor; process until combined. Place butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until chocolate is smooth. Add to 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, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping. Carefully spread filling over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 30 seconds or until bubbly. Stir in remaining 1/8 teaspoon salt, schnapps, and juice. Add peach wedges; toss to combine. Arrange the peach wedges over pie. Chill for 3 hours before serving.
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and could be very versatile as one could easily change up the fruit - berries, cherries, or a combo - using other liqueurs. But the peaches were awesome! I took the advice of other posters and kept the fruit topping completely separate. I made the pie, kept it frozen until a few hours before serving, then placed it in the fridge. It was perfect. I may even add some extract (vanilla, lemon, etc.) to the cream cheese filling to jazz it up a little more. The crust is amazing and can only imagine it using chocolate graham crackers. But my one complaint is that the crust is barely enough to cover the pie plate and the filling is a little skimpy too. If I served it to company, I'd probably double everything. Will definitely make again.
This pie was fantastic. Served after BBQ lunch and it was the perfect way to finish the meal. I followed the recipe exactly (including the suggestion to chop up some of the peach mixture and add to the filling). I've made the mistake (with the similar Cooking Light recipe for no bake strawberry pie - also amazing) of putting the topped pie in the freezer, and this does result in a mess, especially after it thaws. The key is to freeze the crust before assembling and then refrigerate the topped pie before serving.
Many changes as either not the right ingredients or trying to make compatible for diabetic use. Made no crust. Used Splenda. Used Nectarines and Mango Peach Jelly, mixing them. Made the non-fat cream cheese with Splenda and Extract. Mixed in 1/2 container of non-fat cool whip. Then mixed in the Nectarine and Jelly mix. It made a mousse type mixture which I chilled in individual cups. Very tasty and a nice addition for everyday dessert, low calorie, low carbs and just enough sweetness to satisfy. Thank you very much!
This was a big hit with my husband! The only change I made from the recipe was to use peach syrup as a substitute because I didn't have any peach schnapps. I did mash up some of the peach topping and stir it into the creamy filling. The crust is particularly great!
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