Simple Peach Delight Recipes

PEACH DELIGHT

Steps:

• Preheat the oven to 350 degrees. Mix together 2 cups of flour, 2 sticks of melted margarine, nuts, and 4 tablespoons of sugar, and spread in 9 x 13 baking dish. Bake for about 20 minutes until lightly browned. Set aside and allow to cool completely.
• Mix together the cream cheese, powdered sugar, and whipped topping. Spread over the cooled crust. Refrigerate.
• Once the cream cheese layer is cooled and set, layer with the fresh sliced peaches.
• Mix together a cup of sugar, 4 tablespoons of flour and peach jello in a saucepan, then stir in a cup of water. Cook over medium heat until thick and clear. Remove from the heat and allow to cool completely. Once cooled, pour over the peaches and refrigerate until the top layer has set. Enjoy!

SYLIVA'S PEACH DELIGHT

Steps:

• Layer 1.
• Mix together first three ingredients and spread in 9'"x 12" baking dish. Bake at 375 for 15-20 minutes or until lightly browned. Cool completely.
• Layer 2.
• Mix together cream cheese , confectioners sugar and whipped topping well and spread on crust and refrigerate.
• Layer 3.
• Place peaches evenly over 2nd layer.
• Layer 4.
• Mix sugar, corn starch, and jello well. Stir in water and cook over medium heat until thick and clear. Cool completely. Pour over peaches and refrigerate.

SIMPLE PEACH DELIGHT

Steps:

• Grill the peaches cut side down for about 5-10 minutes or until they are soft but not squishy.
• Melt the butter in a small saucepan and add the brown sugar. Swirl around for a few seconds till it just starts bubbling.
• Place 2 halves of the peaches cut side up on a plate and drizzle with the sauce. Serve warm with a scoop of vanilla ice cream.

PEACH DELIGHT

Steps:

• Grind box of cookies to course crumbs. Place 3/4 crumbs in a 13" X 9" pan. Reserve remaining crumbs.
• Beat butter, powdered sugar and eggs for 15 minutes. Pour on top of the crumb layer.
• Next layer peach slices evenly to cover.
• Whip whipping cream to soft peaks and add 2T powdered sugar. Beat to medium peaks. Layer whipped cream evenly over the peaches.
• Sprinkle remaining cookies on top.
• Refrigerate 1/2 day before serving.

PEACH DELIGHT

Steps:

• In a small mixing bowl, beat butter and sugar on medium speed for 2 minutes. Gradually beat in flour (mixture will be crumbly). Mix in walnuts. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
• For filling, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.
• For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.

FRESH PEACH DELIGHT RECIPE - (4.5/5)

Steps:

• Preheat oven to 375 F. In a bowl combine crushed graham crackers and 6 tablespoons sugar. Add melted butter and stir with a fork until all crumbs are moistened. Take out 1½ cup crumbs and set aside for topping. Press the remaining crumbs into the bottom of a 13×9 inch baking dish bake for 8 minutes. Set aside to cool. In a sauce pan combine water, 1 cup sugar and cornstarch, stir well and bring to a boil. Add the package of peach jello and stir to dissolve. Remove the mixture from heat and allow to cool completely, then add diced peaches, stir and pour over cooled crust. Place in the fridge until set (about 4 hours). Cream together powdered sugar, cream cheese and vanilla. Fold in cool whip and spread over the top of peach filling. Place in the fridge to set and top with the 1 ½ cup reserved graham cracker crumb mixture before serving.

FRESH PEACH DELIGHT

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 9x13-inch rectangle. Place in a sprayed 9x13-inch baking pan to cover the bottom. Poke several times with a fork. Bake at 350°F 15-20 minutes or until lightly browned. Remove from pan to cool. In a bowl, combine cream cheese, sugar and almond extract until smooth; fold in whipped topping. Spread evenly over cooled crust and top with peaches. Sprinkle lightly with nutmeg, if desired.