Ingredients
4-5 ripe peaches, peeled and sliced
1 graham cracker crust (Gluten-free is also available in grocery stores now)
1 large container of Vegan Cool Whip
1 large pkg of vegan cream cheese
¾ cup raspberry jam
1 pkg raspberries
2 Tbsp lime juice
1 tsp almond extract
Directions
In a large mixing bowl, add the vegan cream cheese and vegan Cool Whip. Use beaters and mix them together. Add in the almond extract and mix again until well combined.
Spread ½ of the vegan cream cheese/vegan Cool Whip mixture on the bottom of the graham cracker crust.
Mix the raspberry jam and lime juice together in a small mixing bowl.
Pour ½ of the raspberry jam mixture on top of cream cheese/Cool Whip in the crust.
Peel and slice the peaches and put on top of the raspberry jam layer.
Add the remaining vegan cream cheese/ vegan Cool Whip mixture on top of the peaches and then add the remaining raspberry jam mixture.
Add a few more peaches and the raspberries on top.
Refrigerate for 1 hour and serve.
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