Peaches and Cream Pie

Easy, easy, easy.

Peaches and Cream Pie (Refrigerator)

Crumb Crust:

1 ¼ cup graham cracker crumbs

¼ cup sugar

½ t. cinnamon

6 T. very soft butter or margarine

Peach Pie Filling:

1 (8 ½ oz.) can sliced peaches, well drained

1 package instant vanilla pudding mix

1¾ - 2 cups very cold milk

whipped cream

1 (1 oz) square semi-sweet chocolate or choc. chips

1. Combine crumbs, sugar and cinnamon in bowl with fork.  Add very soft butter or margarine; mix very well with a fork.  Add very soft butter or margarine; mix very well with  a fork.  Press crumbs evenly over bottom and side of 9 inch pie plate.  Chill uncovered in refrigerator 1 hour.
2. Drain peaches well on paper towels to remove syrup.  Place slices evenly over bottom of chilled crumb crust.
3. Combine instant pudding mix with very cold mild in medium bowl.  Check back of package for quantity of mild to use.  Beat milk and pudding mix together with rotary beater for 1 minute.  Pour over peaches.  Scrape bowl out well.  Chill in refrigerator for 1 hour.
4. Spoon whipped cream over top of pie.  Decorate with chocolate.