This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pie Has Two Shells

THERE’S LOTS of good eating for very little work in this cool and shimmering fruit pie. There’s sort of a shell within a shell. You begin with a baked graham cracker crumb crust, then add the second layer of cream cheese blended with prepared whipping topping.

Then comes the filling, golden crescents of sliced peaches folded into strawberry gelatin. The, let this peachy pie “rest” in the refrigerator for several hours while you go sit under the apple tree.

Ingredients for Strawberry-Peach Cream Cheese Pie are:

One envelope whipped topping mix, eight-ounce package cream cheese, one-half cup sugar, one baked 10-inch graham cracker crumb crust, cooled; three-ounce package strawberry gelatin, two tablespoons sugar, one cup boiling water, one-half cup cold water, one teaspoon lemon juice, two cups sweetened sliced peaches.

Prepare whipped topping mix as directed on package. Whip cheese until soft; beat in sugar. Blend in prepared topping. Pour into crust, mounding high at edges.

Dissolve gelatin and sugar in boiling water. Add cold water and lemon juice; chill until thickened. Fold in peaches. Pour into crust. Chill until firm, at least three hours.

–POLLY PAFFILAS