August 23, 2009

Peach Dessert

from Betty

1st layer

Make a graham cracker crust to fit a 9x13 inch pan

2nd layer

Beat together:
2 pkgs. (8 ounce each) cream cheese
3 cups powdered sugar
1 container cool whip (8 oz)

Spread over graham cracker crust

3rd layer

Next layer fresh peaches, sliced or diced over cream cheese mixture (about 8 peaches)

4th layer

Mix together
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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