1/2 recipe cream puff
1 sm. pkg. vanilla pudding
1 (12 oz.) can peach nectar juice
1 1/2 tsp. unflavored gelatin
1 tbsp. cold water
1 c. heavy cream
2 tbsp. sugar
1 1/2 c. canned and drained peaches

Prepare cream puff recipe. Grease thoroughly an 8 inch pie plate. Spoon batter into plate building up rim around edge of plate. Bake at 425 degrees for 35-40 minutes. Remove from pie plate and cool on rack. While puff shell is baking prepare vanilla pudding according to package directions using 1 1/2 cups peach nectar instead of milk.

Soften gelatin in cold water and dissolve in hot pudding. Cool. Whip cream with sugar, fold into pudding mixture. Spoon half of pudding into cooked cream puff shell. Top with 1/2 of peach slices. Repeat ending with peaches.