~My Recipe Book~
August 23, 2009
Make a graham cracker crust to fit a 9x13 inch pan
2 pkgs. (8 ounce each) cream cheese
3 cups powdered sugar
1 container cool whip (8 oz)
Spread over graham cracker crust
Next layer fresh peaches, sliced or diced over cream cheese mixture (about 8 peaches)
2 cups cream whipped stiff then add:
1 cup sugar
2 tsp. vanilla
Or 1 (8 oz.) container cool whip
Spread whipped cream over top of peaches.
Refrigerate until set. Cut in squares. Store in refrigerator.
For a 7x11 in. pan half everything
Dessert is best the first day. It goes runny after that.
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