Peaches and Cream Dessert


Crust: – 1 (11.3 oz) pkg., Pecan Sandies Cookies – 1/2 c. pecans – 1/4 c. sugar – 1/3 c. melted butter Cream Cheese Layer: – 1 (8 oz. pkg) cream cheese, room temperature – 2 Tbsp. milk – 1 c. powdered sugar – 1 (8 oz. container) frozen whipped topping, thawed Peach Layer: – 2 1/2 c. fresh or canned peaches, peeled & chopped – 1 large (5.9oz. pkg) vanilla pudding mix – 3 1/2 c. cold milk Topping: – 1 (8 oz. container) frozen whipped topping, thawed – 1/2 c. chopped, toas


Step 1

Preheat oven to 350. Lightly spray a 9x13 pan with non-stick spray. Set aside.

Step 2

In a food processor, crush the cookies, pecans and sugar together. Stop to pour in the melted butter. Pulse a few more times to combine. Pour out into the prepared pan. Press crust mixture firmly and evenly into the bottom of the pan. Bake at 350 for 5-7 minutes just to set the crust. Remove from oven and let cool.

Step 3

For the cream cheese layer, cream together the cream cheese, powdered sugar and milk until smooth. Fold in the thawed whipped topping. Spread over the bottom crust. Place in refrigerator while making the second layer.

Step 4

For the peach layer, peel and cut fresh or canned peaches into chunks. Add the peach chunks to the top of the cream cheese layer. Mix the pudding mix and milk. Pour over the top of the peaches.

Step 5

Top with the remaining container of frozen whipped topping and sprinkle with the toasted pecans. Refrigerate for at least 2 hours before serving for the dessert to set-up.

Step 6

Slice and top with additional peach slices if desired.

Check out a couple of our other peach recipes below!