Peaches and Cream Pie

Peaches and Cream Pie
Yield: 6 pies


  • 1 box (3.4 ounces) instant vanilla pudding
  • 1 cup whipped cream
  • 6 individual graham-cracker piecrusts
  • 2 cups thinly sliced fresh or frozen peaches, defrosted

Make It

1. Prepare pudding according to package directions. Refrigerate 30 minutes.

2. Fold whipped cream into pudding. Divide pudding among crusts, and decorate with peaches.