| | Directions | CRUST:
- Mix together the flour, nuts, and butter.
- Spread the mixture in 9- x 13-inch pan. Bake 12 minutes at 350ºF; then allow to cool.
TOPPING:
- Mix together the water, plain gelatin, and 1 cup of the Splenda. Cook to thicken (1 minute).
- Stir in the peach gelatin.
- Add the mixture to the 4 cups of chopped peaches; then cool.
FILLING:
- Beat the whipping cream until thickened. Add 1/2 cup of the Splenda (or to taste) and the vanilla.
- Beat together the cream cheese and the final 1 cup of Splenda.
- Fold together the whipping cream mixture and cream cheese mixture; then spread carefully over the cooled crust.
- When the topping is cool, spread it over the filling. Refrigerate until set (or overnight).
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Cook Time: 15 minutes
Container: 9- x 13-inch pan
|  | | Ingredients | | - | | 3/4 cup all-purpose flour |
| - | | 1 cup chopped nuts |
| - | | 1/2 cup butter (1 stick) |
| - | | 1 cup water |
| - | | 1 package plain gelatin |
| - | | 2 1/2 cups Splenda sweetener |
| - | | 1 package sugar free peach gelatin |
| - | | 4 cups peaches |
| - | | 1 pint whipping cream |
| - | | 1 teaspoon vanilla |
| - | | 8 ounces cream cheese |
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