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 & CREAM DESSERT
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
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, GRAHAM CRACKERS & WHIPPED CREAM DESSERT
Growing up in a large family with 7 children, we didn't always have the money to serve elaborate desserts. My mom was pretty handy at coming up with something and this recipe was a childhood favorite.
Provided by Nancy Eickenberg
Categories Other Desserts
Time 15m
Number Of Ingredients 3
Steps:
- 1. After crushing the graham crackers, layer peaches, then whipped cream and graham cracker crumbs. Refrigerate. That's it! QUICK AND EASY!
- 2. TIP: I have tried making this with boxed graham cracker crumbs and it just isn't as good as when you crush them up.
NO-BAKE PEACHES AND CREAM SENSATION
Steps:
- In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
- Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
- In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
- Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
- Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
- Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.
Nutrition Facts : ServingSize 1 serving, Calories 483 kcal, Carbohydrate 41 g, Protein 4 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 106 mg, Sodium 316 mg, Fiber 2 g, Sugar 27 g
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 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.
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 DESSERT
"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
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 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
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- Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
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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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