No-Bake Peach Melba Pie

• 1-1/4 cups finely crushed gingersnaps
• 3 oz. Baker's White Chocolate, melted
• 1 Tbsp. butter, melted
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/3 cup icing sugar
• 2 Tbsp. milk
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 2 peaches, peeled
• 2 Tbsp. Kraft Pure Raspberry Jam
• 1 cup raspberries

1. Combine gingersnap crumbs, chocolate and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray.
2. Freeze 20 min.
3. Beat cream cheese, sugar and milk in medium bowl with mixer until blended.
4. Gently stir in Cool Whip.
5. Cut peaches into 1/2-inch-thick slices.
6. Reserve 3 peach slices for garnish; wrap tightly in plastic wrap.
7. Finely chop remaining peach slices; stir into cream cheese mixture.
8. Spoon into crust.
9. Refrigerate pie and reserved peach slices 2 hours or until pie is firm.
10. Microwave jam in small microwaveable bowl on HIGH 30 sec.
11. or just until warmed; stir.
12. Drizzle over pie.
13. Garnish with raspberries and reserved peach slices.

gingersnaps, chocolate, butter, cream cheese, icing sugar, milk, topping, peaches, raspberries

Taken from www.kraftrecipes.com/recipes/no-bake-peach-melba-pie-179020.aspx (may not work)