Peach Pudding Pie


  • Crust:
  • 3/4 C. all-purpose flour
  • 1 tsp. baking Soda
  • 1 pkg. sugar-free cook-and-stir vanilla pudding mix
  • 3 Tbsp. light margarine
  • 1 egg
  • ***
  • 1 10 to 14-oz. can sliced peaches (juice-pack)
  • ***
  • Topping:
  • 1 - 8oz pkg.reduced-fat cream cheese
  • 1/2 C. Splenda or other sweetener
  • 3 Tbsp. Peach juice


Beat all ingredients for crust 2 minutes on medium speed and pour into a greased 10-inch pie pan or plate.

Peaches: Drain and save 3 tablespoons of the juice. Place diced peaches over the center of the batter for the crust. Leave 1-inch around the outer edge.

Topping: Beat these ingredients on meduium speed until fluffy about 3 minutes. Gently spoon and lightly spread onto the center of the pie. Mix 1 teaspoon ground cinnamon with 2 tablespoons Splenda. Sprinkle all over finished pie before baking (completely cover top crust and all.) Bake at 350 degrees for 35 minutes. Serve warm or cool.

Number of Servings: serves 8 to 10

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Noon Cooking - March 3, 2011