Peaches and Cream
By Kimberly Udy
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 15
Ingredients
Crust
- ½ cup butter or margarine
- 2 cups graham cracker crumbs
- ⅓ cup brown sugar
Filling
- 2 (14-ounce) cans sliced peaches, juice reserved
- reserved juice, plus water to make 2 cups
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 cups whipping cream
Directions
Crust
Melt butter in saucepan. Stir in crumbs and sugar. Preserve ½ cup; press remaining crumbs into un-greased 9×13-inch pan.
Filling
Combine peaches, juice and water, sugar, and cornstarch in saucepan. Heat and stir until it boils and thickens; cool. Beat cream cheese with sugar until light and fluffy. Beat cream until stiff. Fold into cheese mixture. Spread ½ onto prepared crust. Spoon thickened peaches over top. Spoon second ½ of cheese mixture over as best you can. Sprinkle with reserved crumbs; chill. Cut into 15 pieces.