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Peaches & Cream Dessert

 Peaches & Cream Dessert
Perfect for parties and potlucks, this sweet and creamy treat will earn you rave reviews from all. The pecan shortbread crust makes it irresistible. —Nancye Thompson, Paducah, Kentucky
15 ServingsPrep: 30 min. + chilling


  • 1 package (16 ounces) pecan shortbread cookies, crushed
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 1 package (3 ounces) peach gelatin
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) lemon-lime soda
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 6 cups fresh or frozen sliced peeled peaches, thawed
  • 1/3 cup unsweetened pineapple juice


  • In a small bowl, combine the cookie crumbs and butter; press onto the
  • bottom of an ungreased 13-in. x 9-in. dish.
  • In a small saucepan, combine the sugar, gelatin and cornstarch; stir
  • in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes
  • or until slightly thickened. Cool to room temperature, stirring
  • occasionally.
  • Meanwhile, in a large bowl, beat cream cheese and confectioners'
  • sugar until smooth. Beat in whipped topping until blended. Spread
  • over crust. Combine peaches and pineapple juice. Arrange over cream
  • cheese layer. Pour gelatin mixture over top. Cover and refrigerate
  • overnight. Yield: 15 servings.

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Peaches & Cream Dessert (continued)

Nutritional Facts: 1 piece equals 446 calories, 21 g fat (12 g saturated fat), 39 mg cholesterol, 241 mg sodium, 60 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.