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
PEACHES AND CREAM, LITERALLY
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
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 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 'N CREAM SHORTCAKE
When you live in the peach state, you take full advantage of those fresh juicy Georgia peaches when they are in season! If you love strawberry shortcake, and you love peaches, I'm sure you're going to love this!
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and set aside
- Sift flour, 4 1/2 teaspoons sugar, baking powder, and salt together in a bowl. Rub in butter with your fingers until mixture resembles course crumbs. Stir in 1/2 cup milk and mix into a soft dough.
- Divide dough into 4 equal parts and flatten each part into a 2-inch diameter disc. Place on the prepared baking sheet. Brush the tops with 1 tablespoon milk.
- Mix remaining 1 teaspoon sugar and cinnamon in a small bowl. Sprinkle the top of each biscuit with cinnamon sugar.
- Bake in the preheated oven until biscuits begin to brown on the edges, about 12 minutes. Cool on a wire rack.
- Meanwhile, whisk water, sugar, cornstarch, and cinnamon together in a medium saucepan over medium heat. Add sliced peaches and cook until sauce begins to thicken, stirring occasionally to coat all of the peaches. Remove from heat and cool.
- Whip heavy cream in a bowl until stiff peaks form.
- Cut each biscuit in half horizontally. Place the bottoms on a serving plate. Add a dollop of whipped cream, top with 1/4 of the peaches, another dollop of whipped cream, and the biscuit top. Serve immediately.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 45.9 g, Cholesterol 79.1 mg, Fat 23.3 g, Fiber 1 g, Protein 5.4 g, SaturatedFat 14.4 g, Sodium 405.3 mg, Sugar 19.7 g
PEACHES AND CREAM DESSERT
Make and share this Peaches and Cream Dessert recipe from Food.com.
Provided by Christine
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220.5, Fat 13.8, SaturatedFat 8.5, Cholesterol 63.3, Sodium 230.7, Carbohydrate 20.3, Fiber 0.4, Sugar 9.5, Protein 4.2
PEACHES N CREAM GELATIN DESSERT
This is such a refreshing, light, tasty, easy and cool dessert. I receive compliments and recipe requests everytime I make this. My family and friends LOVE this! I use Light cream cheese and Cool Whip along with sugar free gelatin and no one is the wiser! Also I think that Apricot gelatin would work wonderfully with this also.
Provided by HDMac
Categories Dessert
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Combine the crumbs, sugar and butter.
- Press in a 9x13 dish.
- In bowl, beat the 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 bowl, dissolve the gelatin in boiling water; stir in the cold water.
- Refrigerate for 1 1/2 hours or until slightly thickend.
- (I use the ice cube method and then it is only in the fridge about 5 to 10 minutes!).
- Gently spoon gelatin over peaches; refrigerate until set.
- Cut into squares.
Nutrition Facts : Calories 286.3, Fat 17.6, SaturatedFat 11.3, Cholesterol 35.1, Sodium 191.8, Carbohydrate 30.7, Fiber 0.8, Sugar 25.3, Protein 3.1
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.
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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.
- in a medium bowl combine the ingredients for the graham cracker crust. Mix to combine. Pour the mixture into a 9x13 inch pan and press along the bottom of the pan.
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