No Bake Peaches & Cream Icebox Pie

140

Ingredients

In a food processor, add graham cracker crumbs, butter and sugar. Pulse a few times until mixture forms pea-size crumbs.
Remove crumbs from food processor and press them evenly on bottom and sides of a 9” pie plate with removable bottom.
Freeze for 15-20 minutes.
Meanwhile make filling. In a mixing bowl, add cream cheese, sugar and pinch of salt. With paddle attachment on, beat on low speed until smooth and creamy.
With a spatula, fold in gelatin and the 3/4 cup of Creme Chantilly.
Spoon half of filling into chilled pie crust.
Arrange peach slices on top of it.
Spoon remaining filling over peach slices, smoothing top with back of spoon.
Freeze or refrigerate for at least 2 hours before serving.
Decorate pie with remaining 1 cup Creme Chantilly and few more peach slices (optional).