Peaches N Cream Dessert Recipes

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PEACHES 'N' CREAM DESSERT



Peaches 'n' Cream Dessert image

"Since finding this recipe in the 1970's. I've used it several times each summer," relates field editor Margery Bryan of Royal City, Washington. "It's fabulous with the peaches grown in our area."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
FILLING:
1 cup sugar
1/3 cup all-purpose flour
5 medium peaches, peeled and sliced
1 cup heavy whipping cream
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 355 calories, Fat 20g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

PEACHES & CREAM DESSERT



Peaches & Cream Dessert image

Perfect for parties and potlucks, this sweet and creamy treat will earn you rave reviews from all. The pecan shortbread crust makes it irresistible. -Nancye Thompson, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

1 package (16 ounces) pecan shortbread cookies, crushed
1/2 cup butter, melted
1 cup sugar
1 package (3 ounces) peach gelatin
2 tablespoons cornstarch
1 can (12 ounces) lemon-lime soda
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
6 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup unsweetened pineapple juice

Steps:

  • In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish., In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.

Nutrition Facts : Calories 446 calories, Fat 21g fat (12g saturated fat), Cholesterol 39mg cholesterol, Sodium 241mg sodium, Carbohydrate 60g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEACHES AND CREAM DESSERT



Peaches and Cream Dessert image

Make and share this Peaches and Cream Dessert recipe from Food.com.

Provided by katew

Categories     Breakfast

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

60 g butter
3/4 cup sugar
1 egg
1/2 cup milk
1 cup self raising flour
425 g sliced peaches, drained
300 ml thickened cream
2 eggs, lightly beaten, extra
2 teaspoons sugar
ground cinnamon

Steps:

  • Beat butter, sugar, 1 egg, sifted flour and milk in bowl with electric mixer.
  • Beat till smooth and changed in colour.
  • Pour into greased ovenproof dish.
  • Top with peaches.
  • Bake in moderate oven 40 minutes.
  • Pour combined cream and extra 2 eggs over peaches.
  • Sprinkle with combined sugar and cinnamon.
  • Bake further 15 minutes or till set.

Nutrition Facts : Calories 750.9, Fat 45.5, SaturatedFat 27.1, Cholesterol 280, Sodium 204.6, Carbohydrate 77.4, Fiber 2.4, Sugar 48.8, Protein 11.6

PEACHES AND CREAM, LITERALLY



Peaches and Cream, Literally image

The classic combination of peaches and cream is as simple as it sounds: peaches, lightly sweetened and simmered, need only a splash of cold heavy cream and nothing more. Just remember to make this ahead of time for the peachiest results.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 3h20m

Yield 4

Number Of Ingredients 4

4 fresh peaches, or as needed
⅓ cup white sugar, or to taste
¼ cup water
1 ½ cups heavy cream

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.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.1 g, Cholesterol 122.3 mg, Fat 33 g, Protein 1.9 g, SaturatedFat 20.6 g, Sodium 38.3 mg, Sugar 22.7 g

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!

Provided by Katie Aubin

Categories     Desserts

Time 7h30m

Yield 12 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

Steps:

  • Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
  • Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
  • Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  • Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
  • In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
  • Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
  • Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  • Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
  • In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
  • Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
  • Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
  • Release the springform and remove the parchment, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams

PEACHES 'N CREAM JIGGLERS



Peaches 'n Cream JIGGLERS image

Serve up a classic combo with our Peaches 'n Cream JIGGLERS. Peaches 'n Cream JIGGLERS may just jiggle their way into being your new favorite treat.

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield 36 servings

Number Of Ingredients 5

1-3/4 cups boiling water, divided
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1 can (14 oz.) sweetened condensed milk
2 pkg. (3 oz. each) JELL-O Peach Flavor Gelatin
1/4 cup cold water

Steps:

  • Add 1/2 cup boiling water to unflavored gelatine in medium bowl; stir until completely dissolved. Stir in milk. Pour into 8-inch square dish sprayed with cooking spray.
  • Refrigerate 25 to 30 min. or until set but not firm. Meanwhile, add remaining boiling water to peach gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Cool until ready to use.
  • Pour peach gelatin slowly over gelatine layer in dish. Refrigerate 2 hours or until firm before cutting into 36 squares.

Nutrition Facts : Calories 50, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 30 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 1 g

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Top Asked Questions

What is the best way to make peaches and 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. Preheat oven to 350°. Mix the graham cracker crust ingredients in a medium bowl and mix until well combined.
How do you make peach cake mix?
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.
How long to bake a peach cake with cream cheese?
Add in the sugar and peach juice. Mix well. Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan. Sprinkle with cinnamon and sugar. Bake for 45-55 minutes. This cake is hard to tell if it is done because of the cream cheese.
How do you make peach cobbler with cream cheese?
Arrange the peach slices on top of the batter. In a small bowl, cream the cream cheese until smooth and creamy. Add in the sugar and peach juice. Mix well. Spoon the cream cheese mixture on top of the peaches evenly, coming to within 1” of the edge of the pan. Sprinkle with cinnamon and sugar.

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