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
Ingredients
- 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
Reviews
Made this gluten free so had to add pecans to the cookies in food processor and I baked the crust for 10 minutes so it would stand up longer. Great alternative to peach cobbler with fresh peaches.
I've been making this recipe for two years and it's wonderful. Make the day before for best results.
Very tasty, and easy to make. Didn't quite set up all the way though.
It was good but I just wasn't wowed by it. It turned out well just not worthy of my favorites cook book.
This is one of my favorite summer desserts when peaches are in season! I have made it three or four times and it is always raved about!
Very tasty, and excellent summer dessert.
I made this for Mondays dessert, my family loved it. I gave the recipe to my daughter in laws to take home.
Made with fresh peaches, it was easy and quite tasty. Next time I will slice peaches thinner to make cutting into them when eating a bit easier. Quite a light and refreshing dessert.
We love this dessert! My brother had it for his birthday dessert and my grandmother has brought it over for a special treat many a time. Delicious and yummy......I can never have just one piece! Wish I could do something about the fat and calories though, but otherwise, a fantastic dessert!
I modified it by making a graham cracker crust and using apricot gelatin. I also used canned peaches and left out the pineapple juice. The gelatin thickened up nicely and I only refrigerated it for about 4 hours before serving it. It was a big hit.