Marshmallow Peach Icebox Dessert Recipes

FRESH PEACH DESSERT

Steps:

• Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
• Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
• Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
• Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

MARSHMALLOW PEACH ICEBOX DESSERT

Steps:

• Soak gelatin in the cold water for 5 minutes.
• Meanwhile in a small saucepan, cream the butter, powdered sugar and egg yolks. Cook the mixture over low heat, stirring constantly until slightly thickened.
• Remove the mixture from the heat and stir in the soaked gelatin, being sure it is well incorporated and there are no lumps. Pour the mixture into a large bowl and allow to cool for 5 minutes.
• In a separate small bowl, beat the egg whites until stiff peaks form.
• Fold the peaches into the butter mixture until they are well coated. Stir in the quartered marshmallows and gently fold in the beaten egg whites.
• In an 8x10 or 9x13 pan (depending on how thick you want the dessert) add half of the crushed vanilla wafers. Top the wafers with the peach and marshmallow mixture. Finish it off by topping it with the remaining vanilla wafers. Refrigerate for 2 hours before serving. Stores well refrigerated for 5- days.

MARSHMALLOW GRAHAM DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. , In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

PEACHES & CREAM DESSERT

Steps:

• Preheat oven to 350°.
• Mix the graham cracker crust ingredients in a medium bowl and mix until well combined. Remove 1/2 cup graham cracker mixture and set aside for later. Press the remaining graham crackers into a 9x9 pan. Bake at 350° for 10 minutes.
• Remove from the oven and allow to cool to room temperature.
• While the graham cracker crust is cooling, add the cold whipping cream, powdered sugar and vanilla extract to a large chilled bowl. Beat the cream with a hand mixer until stiff peaks form.
• In a separate bowl, beat the cream cheese until it is soft and whipped. Gently fold the cream cheese into the whipped cream just until combined.
• Fold the chopped peaches in just until well incorporated. Spoon the peaches and cream mixture over the cooled graham cracker crust.
• Top with the reserved 1/2 cup graham cracker crumbs. Refrigerate for 30 minute before serving to make for easier slicing. Enjoy!