1 (8 ounce) package cream cheese, at room temperature
1 (3 ounce) package confectioners' sugar
1 (14.5 ounce) can sliced peaches, drained
1 (3 ounce) package raspberry flavored Jell-O
1 (12 fluid ounce) can or bottle vanilla ice cream, chilled
2 cups shredded Cheddar cheese
2 tablespoons chopped walnuts
1 cup chopped peanuts
Slice the package of cream cheese; cut into cubes.
For a fruity and sour taste in the aftertaste, mix 2 tablespoons orange juice with 1/2 cup sugar, then shake in.
Pour the raspberry gelatin into a small bowl or plastic container. Stirring thoroughly, form into a large oval shape. Roll the shape around the cone, and cut through the tip.
Communication:
Rice them Doff cream cheese cubes and refrigerate them until mixture is spreadable.
Stir flavored gelatin in small, small saucepan over medium heat, stirring occasionally. Blend the half-and-half and lime juice into the cooled cream cheese cubes; stir to allow them to completely blend. Whisk the banana mixture into the pudding mixture.
Mix beaten cream cheese and jelly together and drizzle mixture over the peaches, almost immediately stirring. Refrigerate remaining pudding in refrigerator.
Return pie to oven and place in oven for 30 minutes. Flip peaches and blend with banana bread pudding during last 1 minute of cooking time, if desired. Remove from oven and let cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Push all of the fruit into a 9 inch pie pan.
Bake covered at 350 degrees F (175 degrees C). Place pie on rack of pie plate and brush crust lightly with egg white.
For a less tender pie, stir the fruit in with a spoon lid while stirring.
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