Posted in Dessert

Tasty Treats: Peach Raspberry Pie

Peach Raspberry Pie


12 graham crackers
2/3 cup packed brown sugar
10 tablespoons butter
1 8-ounce package cream cheese, softened
1 can sweetened condensed milk
5 tablespoons lemon juice, divided
1 9-ounce contained frozen whipped topping, thawed
2 cups diced fresh peaches
1 cup fresh raspberries

Crush graham crackers into fine crumbs. Combine with brown sugar and melted butter. Divide between two 9-inch pie plates or into a 9 x 13-inch dish. Press on bottom and up the sides of the pie plates, or on the bottom of the 9 x 13-inch dish. See more details of making a graham cracker crust here.

Combine softened cream cheese, sweetened condensed milk and 4 tablespoons lemon juice. Mix until smooth and creamy. Stir in the thawed whipped topping. Dice peaches and toss with remaining tablespoon of lemon juice. Add peaches and raspberries to cream cheese mixture. Stir gently. Stirring too much will break apart the raspberries. Pour over graham crust(s). Refrigerate for about 2 hours before serving or freeze up to a month.



I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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