This stunning pie harmoniously combines such popular desserts like french peach melba – peach under raspberry sauce, American Sickerdoodle cookies, sugar coated with cinnamon, and gentle vanilla pudding. The cake does not require baking, if you already have a finished base of pressed crushed crackers. Cook the pudding and put part of it on the cake, cover canned peaches, flavored cookies, and leftover pudding. Top the pie with raspberry sauce, wait until it freeze in the fridge and enjoy. The taste of the cake is the same beautiful, like its appearance. Share with friends: 
Time: 4 hours. Difficulty: easy Servings: 8-one 0 The recipes are used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pudding
- 3 large yolks
- 3 tbsp. whole milk
- 2/3 Art. Sahara
- 5 tbsp. l corn starch
- 1/4 tsp fine salt
- 2 tbsp. l (30 gr.) Butter
- 2 tsp vanilla extract
Raspberry topping
- 2 tbsp. l corn starch
- 300 gr frozen raspberries
- 1/3 Art. l Sahara
- 1 ready-made cake cake from Graham crackers pie with a diameter of 22 cm.
- 1 can (425 gr.) Canned peaches, chopped 1 cm cubes (about 1 tbsp.)
- 10 pieces. sneakerdoodle cookies, crushed
Recipes with similar ingredients: eggs, milk, sugar, starch, butter, vanilla extract, raspberries, crackers, peaches, shortbread cookies
Recipe preparation:
- Pudding: Put the yolks in a medium-sized bowl. AT medium-sized saucepan mix milk, sugar, corn starch and salt and over moderate heat, stirring constantly to the mixture does not stick to the bottom, bring to a gentle boil. Once the mixture boils, continue to whisk until it becomes thicker than fat cream, 3-4 minutes. Remove pan from heat, pour about 1 tbsp. whisk the mixture in the yolks. Overfill this egg mixture back to the pan. Return pan to medium heat and beat until thickened for 3-4 minutes. (When you swipe the whisk in a thick pudding, streaks should remain on its surface and hold on for a few seconds.)
- Stir in butter and vanilla in a pudding, pour over in a large bowl to cool. Place a bowl in ice water and stir often to cool the pudding faster.
- Raspberry Topping: While the pudding cools down, in a small bowl mix 2 tbsp. l water and corn starch. In the stewpan medium heat over medium heat raspberries and sugar, stirring occasionally until raspberries unfreeze and bursts, and sugar does not completely dissolve, 3-4 minutes. Stir the mixture and bring to a boil, stirring constantly; continue cooking and stirring until the sauce is thickened and will cover the back of the spoon, 1-2 minutes. Take off stew from the stove and cool the raspberry sauce completely.
- Assembling the pie: Lay out half the cooled pudding evenly on the cake cake. Put peach slices on top, and then cookies. Cover everything with an even layer of the remaining pudding. Cover with plastic wrap and refrigerate for 1 hour. Apply raspberry topping on the pudding. (If necessary, first mix raspberry sauce to make it homogeneous.) Put pie in the fridge for about 2 hours. Slice and serve.
