Peachy Cream Dessert Recipe

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Peachy Cream Dessert Recipe
Peachy Cream Dessert Recipe photo by Taste of Home
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Peachy Cream Dessert Recipe

Read Reviews
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Publisher Photo
Deborah Ratliff of Leburn, Kentucky suggests a pretty summer dessert that's "just peachy"! Cream cheese and fruit layers cover a nutty crust.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup cold butter
  • 2 cups self-rising flour
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 5 medium ripe peaches, peeled and thinly sliced
  • 1 container (14 ounces) peach glaze

Directions

In a bowl, cut butter into the flour until crumbly; stir in pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in whipped topping. Spread over crust. Arrange peaches over cream cheese layer. Carefully spread glaze over peaches. Cover and refrigerate until serving. Yield: 12-15 servings.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Peachy Cream Dessert in Taste of Home June/July 2003, p54

Nutritional Facts

1 piece: 422 calories, 26g fat (14g saturated fat), 58mg cholesterol, 404mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 4g protein.

  • 1 cup cold butter
  • 2 cups self-rising flour
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 5 medium ripe peaches, peeled and thinly sliced
  • 1 container (14 ounces) peach glaze
  1. In a bowl, cut butter into the flour until crumbly; stir in pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25 minutes or until lightly browned. Cool on a wire rack.
  2. In a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in whipped topping. Spread over crust. Arrange peaches over cream cheese layer. Carefully spread glaze over peaches. Cover and refrigerate until serving. Yield: 12-15 servings.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Peachy Cream Dessert in Taste of Home June/July 2003, p54

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gunslinger User ID: 544392 87502
Reviewed Nov. 12, 2014

"Wonderful dish to make when peaches are in season. It makes a very pretty tasty dish that was a hit at my church potluck! It is also good made with fresh strawberries and strawberry glaze when they are in season."

MY REVIEW
mere_bear7 User ID: 7375304 205575
Reviewed Aug. 16, 2013

"The new spelling for love is Peachy Cream! This was amaaaaaaazzzzzzinnnnnnnngggggggggggggggggggggggggggggggg!!!!!!!!!!!!!!!!!!!!!!!!!!!"

MY REVIEW
tlckk4 User ID: 2531797 63512
Reviewed Apr. 10, 2010

"I make this every year when peaches are in season and take it to church potlucks. Always get compliments and the dish comes back empty every time."

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