This is quite a treat on a hot summer day. The flavors are fantastic! Enjoy!
-1 1/3 cups water
-2 lbs fresh peaches, pitted and chopped
-2 Tbs brown sugar
-1/4 tsp ground ginger
-1 tsp cinnamon
1 (3oz) package peach jello
-1 (9 inch) frozen deep pie crust
-4 oz cream cheese, at room temperature
-2 Tbs unsalted butter, at room temperature
-1/8 tsp ground nutmeg
-whipped cream, for topping
Combine water, peaches, brown sugar, ginger and cinnamon in a large sauce pan. Bring to a boil, reduce heat and let it simmer for 5 minutes. Remove from heat and add the jello. Stir until dissolved. Place mixture into the fridge until partially set, about 40 minutes.
Meanwhile, bake the pie crust according to package directions. Let it cool.
Using a hand mixer, beat the cream cheese, butter and nutmeg until nice and smooth. Spread over the bottom and sides of the cooled crust. Pour jello mixture on top. Chill for at least 2 hours.
Serve with a dollop of whipped cream on top. Enjoy!