Layered Peaches and Cream Dessert |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 15 |
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I fell in love with this dessert since a friend made it for a cookout. I have been dreaming of it since! Wonderful when fresh peaches are ripe and juicy. Ingredients:
16 ounces shortbread cookies (with or without pecans) |
1/2 cup melted butter |
1 cup sugar |
1 (3 ounce) package peach jell-o |
2 tablespoons cornstarch |
1 (12 ounce) can sprite |
1 (8 ounce) package cream cheese |
1 cup powdered sugar |
1 (8 ounce) carton cool whip |
6 cups sliced and peeled peaches (fresh or frozen) |
1/3 cup unsweetened pineapple juice |
Directions:
1. Crush cookies into crumbs and mix with melted butter. Press into an ungreased 9X13 dish.
2. In a saucepan, mix together sugar, jello, and cornstarch. Stir in Sprite. Bring to a boil. Cook while stirring for 5-7 minutes until starting to thicken.
3. Remove saucepan from heat and allow mixture to cool to room temperature, stir occasionally.
4. In another bowl, beat cream cheese and powdered sugar until creamy. Mix in cool whip.
5. Spread cream cheese mixture over the crust in the dish.
6. Mix peaches with the pineapple juice and layer the peaches evenly over the cream cheese layer.
7. Pour jello mixture on top of peaches.
8. Cover and place in refridgerator over night or 8-10 hours.
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