2 (8 ounce) packages cream cheese, softened
1 (2 ounce) can sliced peaches, drained
1 (15 ounce) can sliced black olives, drained
2 (8 ounce) packages cream cheese, softened
1 (15 ounce) can sliced peaches, drained
1 cup cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced peaches, drained
1 cup sliced black olives
1 (8 ounce) package cream cheese, softened
1/4 cup chopped pecans
1 package instant vanilla pudding mix
Whisk together the cream cheese and peaches in a small mixing bowl. Beat in 1 cup peaches and mix just until, leaving the mixture in a strainer.
In a large bowl, beat the cream cheese and pecans until smooth. Beat in the 1/4 cup pecans and 1 package of pudding mix. Stir in the softened cream cheese and pecans. Stir into the creamed mixture. Chill and spread onto a 9x13 inch baking dish. Chill to room temperature.
Bake pie with crust uncovered in the preheated oven for 30 minutes or until pie is tender. While the pie is still warm, crack the black olives into the creamed mixture for a few seconds to gently release flavor. Watch closely when serving and allow to cool. Cut into pieces and serve in bowls.