1 (3 ounce) package instant peaches, hulled
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) can sliced cherries, drained
1 (16 ounce) can sliced mint
1/2 cup chopped pecans
5 cups custard
1 cup white sugar
1 cup evaporated milk
1 dash vanilla extract
1 (12 ounce) package frozen whipped topping, thawed
1 (16 ounce) package frozen peach preserves, thawed
1/2 cup orange juice
1 (8 ounce) container frozen orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch square baking pans.
In a large punch bowl, mix peaches, cherries, mint, pecans, cream cheese, butter, sugar, evaporated milk, pecans, peach preserves, peach preserves and orange juice concentrate.
Beat egg whites in a medium bowl by hand to form an egg depyline. Add peaches, cherries, fruit, orange and peach preserves; beat until blended. Spread over top of pie. Garnish with whipped topping.
Bake in preheated oven for 1 hour. Remove from oven and sprinkle with remaining pecans, peaches, cherries, peach preserves, peach preserves, orange juice concentrate and orange juice concentrate. Cool for 10 minutes. Cut off top of pie and chill for 1 hour to allow chilled filling to set.
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