Karen's Brandied Peach Cheese Cake Recipe
Ingredients
| Cream cheese | 8 Ounce, softened | |
| Milk | 1 3⁄4 Cup (28 tbs) | |
| Instant vanilla pudding mix | 1 Cup (16 tbs) | |
| 8 inch graham cracker crust | 1 | |
| Frozen peaches | 10 Ounce (Thawed And Drained) | |
| Currant jelly | 1⁄4 Cup (4 tbs) | |
| Cognac | 2 Teaspoon | |
| Cognac | 2 Teaspoon |
Directions
Stir cream cheese until soft; blend in 1/2 C milk.
Add remaining milk, cognac and pudding mix.
Beat slowly just until well mixed.
Pour into crust.
Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together.
Pour over peach slices.
Chill.
Add remaining milk, cognac and pudding mix.
Beat slowly just until well mixed.
Pour into crust.
Chill 1 hour.
Arrange peach slices attractively on cheese filling.
Heat jelly and additional cognac together.
Pour over peach slices.
Chill.
Chef
