Cream Cheese Peach Pie Delight

I saw this recipe on Facebook and will have to make it! Doesn't it look good!

The Secret Garden with Louise Malone and 4 others

Cream Cheese Peach Pie Delight
Source Huffington Post

Ingredients:

1 package of white or yellow dry cake mix
1/3 cup butter, room temperature
2 large eggs, divided
29 ounce can of peach slices, drained
8 ounces of Cream Cheese, room temperature
1/3 cup of sugar
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray. In large bowl combine cake mix, butter, and 1 egg. Mix until crumbly. Set aside 1 1/2 cups of crumbs for topping. Press remaining crumbs in bottom of prepared pan. Bake 10 minutes.

Cut Peach slices into 1 inch pieces. You can use frozen or fresh peaches if you choose but I like canned for this particular recipe because of the short baking time. Spoon into partially baked crust. In large bowl combine cream cheese, sugar, 1 egg and vanilla extract. Beat with mixer until creamy. Spoon over peaches. Sprinkle with reserved crumbs. Bake 30 minutes. Chill at least 30 minutes before serving. Refrigerate leftovers.

Bite Size Banana Cream Pie

I saw this recipe on the  Food Pusher Blog and thought - Wouldn't this be great for a party or even Easter - Yes!. So I copied it here. This recipe would give everyone an opportunity to have a "little taste" of a sweet without ruining their diet. I plan to use Pillsbury ready-made crust - I know, but it is so easy. Let me know if you try it and what you think.

Bite Size Banana Cream Pie

Ingredients:

•         1 small box instant vanilla pudding
•          1 3/4 cups cold milk
•          2-3 bananas, cut into 1/4-inch slices
•          1 cup heavy whipping cream 
•          1/4 cup powdered sugar
•          1 batch of pie crust (see recipe below)

Directions:

• In a medium bowl, whisk vanilla pudding mix and cold milk for 2 minutes.  
• Cover with plastic wrap and refrigerate.  (I'm not sure how long. Mine refrigerated overnight.)
• Whip heavy cream and powdered sugar into stiff peaks.
• Using either a pastry bag with an open star tip, or using a zip-top bag with  about 1/4 inch of a corner cut off, pipe about half a teaspoon of chilled pudding onto each pie crust piece.  
• Place a slice of banana on top of the dab of pudding.  
• Then squeeze about 1 1/2 teaspoons of pudding onto each banana slice.
• Refrigerate the pies while you prep the whipped cream into another pastry bag (or the same one with the tip washed), and then pipe about 1 1/2 teaspoons of whipped cream onto each pie.  
• Refrigerate until  ready to serve.  
• Makes...um...I'm not sure, but I'd guess about 3 dozen bite-size pies.