Peach Cheesecake Cream Salad (Print Version)

# Ingredients:

01 - 1 box (96 g) instant cheesecake pudding mix
02 - 240 ml cold milk
03 - 1 package (225 g) cream cheese, softened
04 - 60 g powdered sugar
05 - 1 container (225 g) whipped topping, thawed
06 - 3–4 cups fresh peaches, sliced or canned peaches, well-drained
07 - 60 g crushed graham crackers, for topping

# Instructions:

01 - In a small bowl, whisk pudding mix with cold milk until slightly thickened.
02 - In a large bowl, beat softened cream cheese with powdered sugar until smooth.
03 - Fold in pudding mixture and whipped topping until creamy and fluffy.
04 - Gently fold in peach slices, reserving some for garnish.
05 - Transfer to a serving bowl or trifle dish. Top with extra peach slices and sprinkle with crushed graham crackers.
06 - Chill for at least 1 hour before serving for best flavor.

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