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2 envelopes whipped topping mix
1 1/2 c powdered sugar
1 8-oz pkg cream cheese
1/2 chopped pecans
2 9-inch baked pastry shells
1 21-oz can peach pie filling
1/2 c sugar, added to filling
Prepare whipped topping mix according to directions. Cream sugar and cheese cheese until lightly fluffed. Fold in whipped topping until well blened. Divide in half. Sprinkle pecans on bottom of each pastry shell. Top each half with filling. Spread peach pie filling on top. Chill for several hours.
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