Fresh Peach Cream Pie
|Cream cheese||8 Ounce (1 Large Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Cointreau/Orange juice concentrate||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|9 inch pastry shell||1⁄2 Cup (8 tbs), baked and cooled|
|Sliced peeled peaches||3 Cup (48 tbs)|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
With an electric mixer, beat cream cheese, sugar, and Cointreau or orange juice concentrate until smooth; gradually add the cream, beating until mixture is light and fluffy.
Spoon into pie shell; chill at least 30 minutes.