1 1/4 cups chopped peaches
2 eggs, beaten
1 quart vegetable oil
1 (1 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, drained
2 (3 ounce) packages instant vanilla pudding mix
2 cups chopped peaches
1 (14 ounce) can sliced peaches, drained
1 (3.5 ounce) package instant lemon pudding mix
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
In a medium bowl, mix peaches, eggs, oil and cream cheese. Mix until smooth. Gently fold peaches and peaches into peach mixture, then cut in pecans until large. Roll into balls and refrigerate dough for at least 2 hours. Roll in whipped topping.
Heat oven to 375 degrees F. Spread mixture on 8 to 10 inch pie crust. Bake 8 minutes, basting frequently with glaze, until knife inserted in center comes out clean. Cool gently on wire rack. Garnish with sliced peaches and peaches, pecans, pineapple and pudding mix.
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