Peaches And Cream Pudding Recipes

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

CREAMY PEACH PUDDING

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Drain peaches, reserving 1/4 cup syrup; set peaches aside. , In a large bowl, whisk the milk, pudding mix, sugar and reserved syrup for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in peaches and pasta. Fold in marshmallows and whipped topping. Cover and refrigerate until serving.

PEACHES AND CREAM PUDDING

Steps:

• Arrange sliced peaches in the bottom of a serving bowl; sprinkle with cinnamon.
• Combine milk, egg yolks, sugar, and flour together in a saucepan; cook and stir over medium-low heat until pudding thickens and clings to the back of a spoon, about 20 minutes. Remove from heat and stir in vanilla. Pour pudding over prepared peaches. Refrigerate until chilled, about 2 hours.

PEACHES AND CREAM PUDDING

Steps:

• Mix milk and reserved peach juice in medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in peaches. Refrigerate until ready to serve.

PEACHES 'N CREAM MASON JAR DESSERT

Steps:

• Whisk pudding and milk in medium bowl until well blended. Gently stir in whipped topping.
• Pit, slice and chop peaches into bite size chunks, leaving half a peach slice for garnish (if desired).
• Gently fold peaches into pudding mixture.
• Add 1/4 cup peach filling into bottom of mason jar.
• Add about ½ cup of cake pieces. Top with 1/ 4 cup peach filling.
• Garnish with half peach slice and fresh mint (if desired).
• Place cap on mason jar and refrigerate until ready to serve.

PEACHES 'N' CREAM CUPS

Steps:

• In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
• In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
• Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.

PEACHES AND CREAM DELIGHT

Steps:

• Preheat oven to 350. Grease 9-inch dish.
• Mix flour, pudding, salt, egg and milk. Pour into dish.
• Spoon peaches over mixture.
• Cream together the cream cheese, sugar and peach juice.
• Spoon cream mixture over peaches.
• Cook 35 minutes in 350 oven.
• Cool 45 minutes before serving.

PEACHES AND CREAM DESSERT

Steps:

• Stir together flour, pudding mix and baking powder.
• Combine egg, milk and melted butter.
• Add to dry ingredients.
• Mix well.
• Spread into a greased 8 x 8 x 2 inch pan.
• Drain peaches.
• Save 1/3 cup liquid.
• Sprinkle peaches on batter.
• Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
• Pour over peaches in pan.
• Combine 1 T.
• Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
• Bake at 350* for 45 minutes.
• Cool.

PEACHES 'N' CREAM DESSERT

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.