1 (9 inch) prepared graham cracker crust
1 (9 inch) prepared graham cracker crust
1 can sliced peaches, drained
2 large oranges, peeled and segmented
1 tablespoon orange juice
2 tablespoons orange zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups milk
1 teaspoon orange zest
1 1/2 cups vanilla wafers
1 teaspoon lemon zest
1/2 cup orange juice
1/2 cup granulated sugar
1 3/4 cups all-purpose flour
4 eggs
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon orange zest
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant vanilla pudding mix
Prepare graham cracker crust by mixing peaches, oranges, orange juice, orange zest, lemon juice, orange zest, lemon juice and orange zest.
In a medium bowl, mix whipped topping, orange zest, lemon zest, orange juice and lemon zest.
In a separate bowl, mix the white sugar, flour, eggs, lemon zest, lemon juice and orange zest. In a separate bowl, beat the vanilla until light and fluffy. Stir the flour mixture into the whipped topping mixture. Fold into the whipped topping until well blended. Refrigerate the pie in refrigerator until ready to serve.
In a large bowl, beat cream cheese, margarine, 2 eggs, lemon zest, lemon juice and orange zest until smooth. Mix in the vanilla until blended.
Pour filling into pie crust. Garnish with whipped cream and orange zest. Chill in refrigerator 1 hour before serving.
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