PEACHES & CREAM DESSERT
This easy 30 minute Peaches & Cream Dessert is a light and delicious icebox recipe made with fresh peaches, homemade whipped cream and cream cheese in a buttery graham cracker crust.
Provided by The Creative Bite
Categories Desserts
Time 30m
Number Of Ingredients 7
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!
Nutrition Facts : Calories 529 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 40 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 28 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BAKED PEACHES WITH GRAHAM CRACKER CRUMBLE
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the oven racks in the center and lower third of the oven. Preheat the oven to 350 degrees F. Nestle the peaches, cut-side up, in a small baking dish. Drizzle with the honey and dot with 2 tablespoons of the butter cut into small pieces. Pour 2 tablespoons water into the bottom of the dish and cover tightly with aluminum foil. Place on the center rack and bake until the peaches are soft, 25 to 30 minutes. Let stand, uncovered, for 5 minutes.
- While the peaches bake, make the crumble topping. Put the graham crackers in a small plastic bag and coarsely crush with a rolling pin or can. Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Add the crushed graham crackers, pecans and sugar and toss until the sugar is dissolved and the mixture is combined. Line a baking sheet with foil and spread the crumble mixture on the sheet. Bake on the lower rack until toasted, stirring every 5 minutes, 12 to 15 minutes. Let the crumble cool on the sheet; it will continue to crisp as it cools.
- For each serving, put 2 peach halves and a spoonful of juices from the pan in a shallow bowl and top with a spoonful of ice cream or yogurt and a sprinkling of crumble.
FRESH PEACH DESSERT
We look forward to peach season every year just so we can have this dessert. Make sure to use sweet, ripe peaches. You could also substitute other fruits such as raspberries or strawberries, but I think fresh peaches are the best.
Provided by 5boys2cook4
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 39.2 g, Cholesterol 68.2 mg, Fat 22.5 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 13.4 g, Sodium 190.3 mg, Sugar 27.8 g
PEACHES 'N' CREAM GRAHAM DESSERT
Sweet juicy peaches, a fluffy filling and a graham cracker crust make this creamy dessert a fitting finish to any warm-weather meal. You'll be glad it makes four servings because it tastes too good to have just one. Karen Oakes of Wichita, Kansas sent in the recipe.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Line an 8x4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside. , In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. , Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces.
Nutrition Facts : Calories 295 calories, Fat 15g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 140mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
PEACHES 'N' CREAM GELATIN DESSERT
"Dinner guests are never too full for this light luscious dessert," says Cyndi Brinkhaus of South Coast Metro, California. "You can make it ahead to cut down on last-minute fuss. Plus, the graham cracker crust and pretty layers always draw raves."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the crumbs, sugar and butter. Press into a 13-in. x 9-in. dish. In a large bowl, beat cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust., Cut peach slices in half lengthwise; arrange over top. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1-1/2 hours or until slightly thickened. , Gently spoon gelatin over peaches; chill until set. Cut into squares.
Nutrition Facts : Calories 234 calories, Fat 13g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 137mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
PEACHES AND CREAM PIE
This recipe is inspired by the fruit and cream pies at Briermere Farms, in Riverhead, N.Y., a fruit farm and bakery on the North Fork of Long Island. Here, a press-in graham cracker crust is swapped in for the traditional pastry crust, but otherwise the recipe stays true to the signature pie, with a giant mound of fresh sliced peaches concealing a lightly sweetened whipped cream filling beneath. Cream cheese acts as a stabilizer in the whipped cream, allowing you to assemble the crust and filling in advance - but once you add the peaches, the pie is best served within the hour. Perfectionists take note: This pie is a little messy, but that's part of its charm. If you can't find ripe, juicy peaches, this recipe is equally delicious made with fresh strawberries or blueberries. The quality and ripeness of the fruit is more important than the variety.
Provided by Lidey Heuck
Categories pies and tarts, dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. In a medium bowl, whisk together the graham cracker crumbs, granulated sugar, cinnamon and salt. Add the butter and toss until the crumbs are evenly moistened. Transfer the mixture to a 9-inch pie plate and press into an even layer on the bottom and up the sides of the pie plate, packing the crust lightly with the bottom of a measuring cup. Place the pie plate on a sheet pan and bake for 10 to 12 minutes, until set, then cool completely.
- In a large mixing bowl, combine the cream cheese and confectioners' sugar. Using an electric mixer, beat on low speed until combined, then raise the speed to high and whip until the mixture is smooth and creamy. Add the heavy cream and vanilla, and beat on high speed until the mixture forms stiff peaks. Scrape the filling into the cooled crust, smooth the top, and chill for at least 2 hours, or overnight, until set. (Cover with plastic wrap if chilling the pie overnight.)
- Meanwhile, bring a large pot of water to a boil and fill a large bowl with ice water. Immerse the peaches, a few at a time, in the boiling water for 30 seconds to 1 minute, depending on the ripeness of the peaches, until their skins peel off easily with a paring knife. Using a slotted spoon, transfer the peaches to the ice bath to stop the cooking. Peel the peaches, and cut into slices, placing the slices in a colander set over a bowl to drain any excess juices.
- Just before you plan to serve the pie, spoon the peaches onto the filling, covering the entire surface of the pie. Serve immediately or refrigerate for up to 1 hour before serving.
PEACHY GOOD JELLO DESSERT
A combination of cream cheese and whipped topping on a graham cracker crust topped off with peach slices and peach jello makes for a wonderful make ahead dessert. Allow time in the refrigerator to set.
Provided by Marie
Categories Gelatin
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine graham cracker crumbs, sugar and butter and press into a 9x13 baking dish.
- Beat together cream cheese and sugar until smooth and gradually add milk.
- Fold in Cool Whip and spread over crust.
- Cut peach slices in half lengthwise and arrange over the top.
- In separate bowl, combine jello with boiling water, then stir in cold water.
- Refrigerate for 1 1/2 hours or until slightly thickened.
- Gently spoon jello mixture over peaches and refrigerate until set.
PEACHES AND CREAM DESSERT
Uses vanilla wafers, marshmallows, and whipping cream. Very old recipe. I think you could use Cool whip and Marshmallow fluff with this recipe. No cooking. Good for summer dessert; needs chill time in refrigerator.
Provided by Dienia B.
Categories Dessert
Time 12h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix vanilla wafer crumbs with melted butter.
- Pat half of this mixture into a 9x9 cake pan.
- Heat marshmallows; add orange juice and lemon juice.
- Heat over low heat (double boiler would be best) until partially thickened.
- Fold in peaches and cook a while longer; cool.
- Fold in whipped cream; pour over wafers.
- Sprinkle reserved crumbs over top.
- Chill.
Nutrition Facts : Calories 171.7, Fat 11.3, SaturatedFat 7, Cholesterol 37.3, Sodium 56.5, Carbohydrate 18.2, Fiber 0.3, Sugar 12.8, Protein 1
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- add the cut up peaches to a medium sized bowl. Sprinkle the sugar and lemon juice over the peaches. Stir to combine. Place in the fridge while you make the graham cracker crust and prep the other ingredients.
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