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–+ servings
If you love fresh, summer peaches this dessert is for you! My Peaches & Cream Dessert Bars have a Pecan Sandie cookie crust, cream cheese filling, fresh peaches and toasted pecans! You don't have to be a Southerner to enjoy this fabulous dessert!

Peaches and Cream Dessert Bars

Erin Indahl-Fink
This Peaches and Cream Dessert have a Pecan Sandie cookie crust, cream cheese filling, fresh peaches and toasted pecans! You don't have to be a Southerner to enjoy this layered peach dessert!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 15
Calories 173 kcal

Equipment

  • 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
  • Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
  • Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!

Ingredients
  

Crust:

  • 1 (11.3 oz. pkg.) Pecan Sandies Cookies
  • 1/2 cup pecans
  • 1/4 cup sugar
  • 1/3 cup melted butter

Cream Cheese Layer:

Peach Layer:

  • 2 1/2 cups peaches, fresh or canned peeled & chopped
  • 1 (5.9 oz. pkg.) vanilla pudding mix
  • 3 1/2 cups cold milk

Topping:

  • 1 (8 oz. carton) Cool Whip thawed
  • 1/2 cup pecans toasted and chopped
  • fresh peach slices for garnish if desired

Instructions
 

  • Preheat oven to 350. Lightly spray a 9x13 pan with non-stick spray. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice and top with additional peach slices if desired.

Notes

You can omit the chopped pecans if you prefer not to have nuts in this recipe.
Storage: Store any leftovers in the pan, covered and refrigerated. Leftovers will keep for up to 3-4 days refrigerated.

Nutrition

Serving: 1slicesCalories: 173kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 18mgSodium: 59mgPotassium: 149mgFiber: 1gSugar: 16gVitamin A: 310IUVitamin C: 1mgCalcium: 80mgIron: 0.3mg
Keyword peach delight, peaches and cream dessert, fresh peach dessert, layered peach dessert recipe
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