Peaches & Cream Dessert

Serves: 9
Prep Time: 30 minutes
Cook Time: 4 hours, or overnight
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1 teaspoon unflavored gelatin

3 Tablespoons water

2 cups graham cracker crumbs (12 whole graham crackers)

1/3 cup lightly packed brown sugar

1/2 cup butter, unsalted and melted

1 package (8 ounces) cream cheese, room temperature

1/4 cup plus 2 Tablespoons sugar, divided

2 cups whipped cream, ultra-pasteurized

1/4 teaspoon almond extract

1 1/2 cup fresh peaches, diced 

Pre-heat oven to 350F.

Place all graham crackers in plastic bag, seal and crush with rolling pin until they resemble sand.

In a small bowl, add the gelatin and water. Stir to combine and set aside to soften.

In a medium bowl, add graham crackers, brown sugar and melted butter. Blend well. Press mixture evenly into bottom of 9 inch square pan. Bake in oven approximately 12-14 minutes or until golden brown. Let cool completely.

In a small bowl, add cream cheese and sugar. Using hand held mixer, beat until cream cheese is smooth. In a medium bowl, add whipped cream and almond extract, beat until stiff peaks form. Add softened gelatin and whip to combine. Add whipped cream cheese and whip into whipped cream mixture. Add the peaches and fold into cream mixture. Spread mixture evenly onto graham cracker crust. Refrigerate for 4 hours or overnight. 

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