6 large peaches pealed and sliced 

1 Marie Calendar’s frozen pie crust baked according to directions 

1 small box cook and serve vanilla pudding 

1 small box peach jello 

Cook pie crust according to directions, and then start on the peach glaze. In a small saucepan, mix the jello and pudding with two cups of water over medium high heat, stirring frequently until it clears and thickens. Allow the glaze to cool in the fridge while you prepare the peaches. Then in a large bowl, pour the glaze over the peach slices and stir to coat. Carefully spoon them into the cooled pie crust and poor the glaze from the bottom of the bowl over the top of the peaches. You may not have room for all the glaze to fit into the pie crust without spilling over, so poor slowly. Refrigerate the pie for a few hours so the glaze can set, and then serve with whipped cream.  

About the frozen pie crust…  I have never made or tasted a better pie crust than this one, even homemade.  I’m sure it’s out there, but until then, Marie is my friend.