Layered Peaches and Cream Dessert


I know that I just posted a dessert recipe, but I am posting another one. I can’t help it. The peaches on our tree are ripe, so I had to use them. And this Peaches and Cream Dessert is so good it just has to be shared!

I adapted this amazing peach recipe from one of my friends, Megan. She brought it to our scrapbook weekend last year, and I have waited an entire 12 months to be able to make it. It is heavenly!

Once you cut into it, the peaches get brown, so you need to finish it off the first time. I made half a batch because I knew I would feel solely responsible if those poor peaches turned brown. And I would have been forced to finish off the whole pan. I didn’t think that would be wise. Delicious, but not wise. Thank you so much Megan for sharing your recipe. This stuff is seriously yummy!!

Ingredients;
Crust;

  • 1 pkg. Pecan Sandies or Vanilla Wafers, finely crushed

Filling:

  • 1 8 oz pkg. cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 10 fresh peaches, peeled and sliced

Topping:

  • 1 pt. whipping cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla


Instructions;
  1. Place about 2/3 of the crumbs in a 9x13 pan. Whip cream cheese and sugar together until smooth. Beat in the milk and vanilla. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn't stick to it. The crumbs will slide around, but that is okay. It doesn't need to be perfectly smooth. Arrange the sliced peaches over the top.
  2. Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle last half of crumbs over top. Cover and chill for 2-3 hours, or over night.

Notes;

  • The original recipe called for 1 egg in the filling. I used milk instead because I was halving the recipe and I didn't want to have to deal with it.
  • Megan says you can replace the whipped cream topping with Cool Whip. But I don't really recommend it because I hate that nasty stuff plain. Real whipped cream is like 200x better. And I can pronounce all the ingredients in it. 



Read The Original Full Recipe in Source (Thank You): creationsbykara.com
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