If you read my previous blog entry you know that when I was a child I had a doll my mother and I named Peaches and Cream. We chose that name because this doll’s complexion was such that her rosy cheeks looked like they were peach halves floating in a saucer of thick rich cream. The kind of cream my dad brought to the kitchen after milking the cows and separating the milk from the cream.
And, if you read my previous blog entry you also know that as a grown up I have another doll named Peaches and Cream that sits on a small chair in my living room. This Peaches and Cream has been out picking peaches and has a couple in the basket she carries on her arm.
All of this probably puts out the message that I’m pretty fond of peaches and cream. I usually buy three or four lugs of Youth For Christ peaches in August and stock my pantry with home canned peaches.
Now that it looks like a storm is brewing in the Valley and we might be snowed in for a couple days, I went seaching the internet for somethin’ lovin’ from the oven. Lo and behold I came across a recipe from Taste of Home for — get this — Peaches and Cream Dessert. It’s got to be a winner because the crust is made from crushed shortbread cookies, my all time favorite cookie. I just ordered a couple boxes of shortbread cookies from my granddaughter, Elyn, who is a Girl Scout. I will eat them and use the shortbread cookies from Hugo’s for this dessert.
If we get snowed in, it’ll be a good time to have the neighbors over for coffee and dessert.
Here’s the recipe I’m about to try:
Peaches & Cream Dessert Recipe
Prep: 30 min. + chilling
Yield: 15 Servings
- 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 or home canned peaches
- 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.
I can taste it already!