Peach Butter Pecan Dessert Recipes

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

BUTTER PECAN PEACH DUMP CAKE

Steps:

• First, add the peaches with juice or pie fillings of choice. Sprinkle the cake mix of choice over the top, spreading it out evenly with a fork or your hand. Dot with pieces of cut-up butter. Bake at 350 for exactly 35 minutes.

PEACH-PECAN COBBLER

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Place peach slices on paper towels to absorb liquid.
• In large bowl, mix cake mix, cinnamon, nutmeg, eggs and 3/4 cup reserved peach syrup with spoon until well blended. Drop batter by spoonfuls over butter in pan; spread slightly without stirring. Arrange peach slices over batter.
• Bake 25 minutes. Sprinkle evenly with pecans and sugar. Bake 13 to 18 minutes longer or until edges are deep golden brown and center springs back when touched lightly in center. Cool 30 minutes. Serve warm or cool.

PEACH BUTTER PECAN DESSERT

Steps:

• Pour the peaches and juice of two cans in a 9x13 pan.
• Sift the cake mix over the peaches.
• Pour the melted butter over the cake mix.
• Pour the peaches and juice of third can on top of butter and cake mix.
• Sprinkle the coconut and nuts on top.
• Bake at 350 degrees F for 40 minutes or until brown and bubbling.

AUNT FREED'S BUTTER PECAN DESSERT

Steps:

• Crust: Mix well and pat into ungreased 13x9 inch pan.
• Bake at 325 degrees for 20-25 minutes.
• Filling: Spread filling on Cooled crust.
• Next layer: Mix pudding and milk and spread on filling mixture.
• Topping: Spread Cool Whip on top and sprinkle with additional pecans.

NUTTY PEACH CRISP

Steps:

• Arrange peaches in an ungreased 13-in. x 9-in. baking dish. Sprinkle dry cake mix over top. Drizzle with butter; sprinkle with coconut and pecans. , Bake, uncovered, at 325° for 55-60 minutes or until golden brown. Let stand for 15 minutes. Serve warm or cold.