Peaches & Cream Dessert
A real crowd pleaser! Layers of graham cracker crumbs, peaches and cream.
Ingredients
Crust
- 2 sleeves graham crackers crushed
- ⅔ cup powdered sugar
- ½ cup butter softened
Filling
- 8-10 peaches, MUST be fresh, not frozen peeled & sliced
- 1 can sweetened condensed milk
- ¼ cup lemon juice
Topping
- 1½-2 cups whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- Crush two sleeves of graham crackers. I like to use the food processer. Another option is to put them in a Ziploc bag, seal then roll over with a rolling pin till crushed.
- Add in the soft butter and powdered sugar. Use a fork or your fingers till completely blended and resembles wet sand.
- Measure out 1 cup and set aside to use on top later. Press the rest into the bottom of a 9x13 baking dish.
Filling
- Layer peeled and sliced peaches over the graham cracker crust nearly to the top. Leave 1 inch of space between the peaches and rim of the dish. It depends on the size of the peaches, but it usually takes 8-10 peaches.
- In a small mixing bowl, combine the sweetened condensed milk with the lemon juice. Drizzle over the top of the peaches. Carefully smooth and spread to cover the top of peaches.
Topping
- Use a stand mixer with whisk attachment or an electric hand mixer to whip the whipping cream till it begins to thicken. Add the powdered sugar and vanilla extract. Continue to whip till soft peaks form.
- Spread the cream over the top of the peaches. Sprinkle the leftover crumbs over the top. Serve up right away or refrigerate for later. Cover and refrigerate leftovers.