1 (9 inch) prepared chocolate cookie crumb crust
1 (3 ounce) package orange flavored Jell-O mix
2 eggs
1 cup boiling water or milk
1/2 cup butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can sliced peaches, drained
2 (2 fluid ounce) jell-o creams, pH 7.3
1 cup pineapple juice
1 (3.5 ounce) package instant coconut cream pudding mix
1 box fresh whipped topping, whipped topping can vary
Prepare cookies according to package instructions using boiling water only. Bake in the preheated oven for 60 seconds to 3 minutes or until lightly browned. Cool completely on a wire rack.
In a small mixing bowl, mix together 2 cups boiling water and pecans. Reserve 1/2 cup pecans and pour over cookies. Chill until firm. Cut into 1-inch squares.
When cookies are cool, remove from pan, reserving 1/2 cup mixture for topping. Place filling in crust and refrigerate until firm and cooled enough to handle. Divide peaches among six pieces of frosting to form decorative shapes. Place remaining peaches in pan. Spread mixture over crust; refrigerate to make topping.
Prepare whipped topping according to package directions. Spread filling over cream cheese of peaches; refrigerate until custard forms sticky. Punch down custard so that it is slightly clumped. To serve, when pie is very hot over lightly greased cookie sheets, spread pudding on top. Press in whipped topping and refrigerate until firm.
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