The first bite I took of this dessert tasted good. The next bite made me want to take another and another. The more I ate, the more I enjoyed the combination of juicy peaches and sweet cream filling with the crunch of the crust.
This is adapted from Tina’s recipe for Strawberry Delight on her blog, Mommy’s Kitchen. I used peaches instead of berries and frozen whipped topping instead of dream whip.
Here’s what you’ll need:
For the crust:
- 1 1/2 sticks (3/4 cup) butter, softened
- 1 1/2 cups flour
- 3/4 cups chopped pecans
For the filling:
- 8 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 8 oz. container of frozen whipped topping, thawed
- 2 cans peach pie filling
Preheat the oven to 350 degrees. Cut the butter into the flour, using a pastry blender or fork. This will make soft crumbs. Stir in the pecans. Press this mixture into the bottom of a 13×9” pan. Bake for 18-20 minutes, until it is lightly browned. Let it cool completely before filling.
When the crust is cool, prepare the filling. Mix the cream cheese and powdered sugar with an electric mixer. Fold in the whipped topping with a rubber spatula, stirring to combine. Spread this over the cooled crust.
Spread the peach pie filling over the cream cheese mixture. Cover and refrigerate until ready to serve. I made this 24 hours before serving and it held up just fine.