1 (9 inch) pie shell, baked
1 (9 inch) square iron skillet, lined with parchment paper
4 eggs, beaten
1 (8 ounce) package cream cheese, softened
6 cups frozen whipped topping, thawed
1 (8 ounce) container frozen peach and red shell, thawed
1 butter knife, cut into 1-inch cubes
1 egg, beaten
salt and pepper to taste
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, whip together eggs and cream cheese until smooth. Fold in whipped topping. Spread mixture evenly into pastry shell.
In a medium bowl, combine egg/cream mixture, peach, and red cake mix. Spread half of mixture over cream cheese layer. Fold up, and spread remaining over cream cheese layer and top with remaining half of the mixture. Spread remaining cake on top, continuing to spread the egg mixture over the top.
Bake in preheated oven for 70 minutes, or until set in center. Let cool completely, before cutting into bars.
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