Peaches & Cream Layered Dessert
adapted from Melskitchencafe.com
Yield: one 9x13
Crust:
3 c graham cracker crumbs
2 TB sugar
¾ c butter, melted (1.5 sticks)
Cream:
1 ½ c powdered sugar
8 oz cream cheese (1 standard bar) - room temp
½ tsp vanilla extract
2 c heavy whipping cream
6-7 medium fresh peaches, peeled, pitted and sliced thinly
*you can try with canned or frozen, but drain/defrost and drain before using
In a medium bowl, stir together the graham cracker crumbs and sugar for crust. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside. Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
In 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 layer of the cream filling over the chilled crust (about ⅓ of the cream- you want enough cream to seal the graham crust from the peaches) Layer half the sliced peaches over the top of the cream. Layer more cream (can be a thin layer if you’re running out) followed by the rest of the sliced peaches. Then layer the remaining cream, trying to seal the layer of peaches underneath.
Cover with plastic wrap and chill for 1 hour or up to 12 hours before serving (though in a pinch, it’s still delicious to eat right away! The crust doesn’t stay together quite as well, but it’s still delicious.
