The Farmer Family Cookbook

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Ingredients

• 20.125 pie crusts, baked and cooled

Cream Cheese Filling:

• 80.5 oz cream cheese
• 10.0625 can sweetened condensed milk
• .330.020625 cup lemon juice
• 10.0625 tsp vanilla

Peach Filling:

• 10.0625 small pkg peach jello
• 20.125 tbsp corn starch
• .50.03125 cup sugar
• Pinch salt
• 20.125 cups cold water
• 120.75 diced fresh peaches

Steps

1. Cream Cheese Filling: Mix together until smooth the cream cheese, sweetened condensed milk, lemon juice, and vanilla. Divide into the two pie crusts.
2. Peach Filling: In a medium saucepan, add jello, corn starch, sugar, salt, and water. Stir and bring to a boil and cool.
3. Peel and dice peaches. Add to the cooled jello filling. Pour over the cream cheese filling and refrigerate.
4. Serve when set.