Description

This dessert is easy to prepare and caps off your summer dinner in a light and luscious way. Use the ripest or even over-ripe peaches and save some to chop up for the topping!

Ingredients

• 3/4 cup graham cracker crumbs (about 5 cookie sheets)
• 1/4 teaspoon salt, divided
• 1 tablespoon unsalted butter
• 3 1/2 ounces white chocolate, finely chopped
• Cooking spray
• 5 ounces 1/3-less-fat cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups frozen fat-free whipped topping, thawed
• 2 tablespoons seedless peach spread
• 1 tablespoon peach schnapps
• 1/2 teaspoon fresh lemon juice
• 3 medium peeled peaches, pitted and cut into 1/2-inch wedges

Steps

1. Combine crumbs and 1/8 teaspoon salt in a food processor; process until combined. Place butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until chocolate is smooth. Add to processor; pulse until combined. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Freeze 20 minutes or until set.
2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping. Carefully spread filling over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 30 seconds or until bubbly. Stir in remaining 1/8 teaspoon salt, schnapps, and juice. Add peach wedges; toss to combine. Arrange the peach wedges over pie. Chill for 3 hours before serving.