Peaches and Cream Pie

Peaches and Cream Pie

Crust:
2C. Crumbled Macaroons(I use Mother's Brand. Don't use the soft chewy cookies, get the crunchy, crumbly ones.)
1/4 C. Butter, melted
Mix cookies and butter together and press in to a  9in. pie pan. Freeze for 15 minutes.

Filling:
2 8oz. Cream Cheese Softened
1C. Whipping Cream
2/3 C. Sugar
2 t. Vanilla
1 t. Almond
1/4 C. Orange Juice

Beat Cream Cheese until smooth. Add remaining ingredients until combined and fluffy. Spread mixture in crust and refrigerate 4-6 hours.

Peel and slice 2-3 ripe peaches and mix in a bowl with 1/4 cup peach pie glaze to coat peaches. Add 1/2 cup raspberries and mix lightly. Top pie with fruit and serve. Yum!

 I make it for our Neighborhood Picnic every year and it is a crowd pleaser! You can also double the recipe and make it in a  9x13 pan. (To Marcy, for David I use gluten free macaroons and it turns out great.)