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.
This looks delicious! I love the peaches & cream combination. This will be a great summer dessert.
As soon as I saw this my mouth started watering and I don’t really care for peaches. I will definitely be trying this out!
looks lovely!
This would be great for peach preserves!
Hi there, first up thankyou for all the effort you put into your blog, ive been following for a few months now and its fast becoming one of my favs and you do an amazing job,
i do have a query , as most blogs i follow are american and im in australia alot of the time its a case of ommiting dif ingrediants to replace those we dont have in aus, in this case the cool whip , whenever i see cool whip in american recipes i know its going to be a problem recreating the dish, would you be able to tell us a little more about it taste , consitancy wise , as this dessert looks great so hoping i can work soemthing out ..
any help would be fantastic,
look forward to reading your posts for along time to come
sarah
Sarah, cool whip is like whipped cream. You could use real whipped cream, instead of the fake frozen whipped topping. It will probably taste better too 🙂
I can see finding your blog is not going to be doing my waist line any favors! 😉
This looks yummy!!!