This Layered Peaches and Cream may just be the best peach dessert of all time! If you love fresh peaches, you need to try it. Juicy peaches, tangy cream cheese, and crunchy cookie crumbs all in one unforgettable dessert!
I know that I just posted a dessert recipe, but I am posting another one. I can’t help it. The peaches on our tree are ripe, so I had to use them. And this Peaches and Cream Dessert is so good it just has to be shared!
I adapted this amazing peach recipe from one of my friends, Megan. She brought it to our scrapbook weekend last year, and I have waited an entire 12 months to be able to make it. It is heavenly!
You start with a simple cookie crumb crust, topped with a silky cream cheese layer. After that comes a layer of fresh juicy sliced peaches. Top it off with a layer of freshly whipped cream and a sprinkling of more crumbs. Truly delectable!
Once you cut into it, the peaches get brown, so you need to finish it off the first time. I made half a batch because I knew I would feel solely responsible if those poor peaches turned brown. And I would have been forced to finish off the whole pan. I didn’t think that would be wise. Delicious, but not wise.
Thank you so much Megan for sharing your recipe. This stuff is seriously yummy!!
How to make Layered Peaches and Cream Dessert
- Pecan Sandies
- cream cheese
- sugar
- milk
- vanilla extract
- fresh peaches
- whipping cream
Place about 2/3 of the crumbs in a 9×13 pan, set aside. Whip cream cheese and sugar together in a mixing bowl until smooth. Beat in the milk and vanilla. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn’t stick to it. The crumbs will slide around, but that is okay. It doesn’t need to be perfectly smooth.
Arrange the sliced peaches over the top. Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle the last half of crumbs over top. Cover and chill for 2-3 hours, or over night.
I have nut allergies. Is there something I can use in place of the Pecan Sandies?
Yes, you can use vanilla wafer crumbs or graham cracker crumbs.
Can I Use Canned Peaches for Peaches and Cream Dessert?
-While technically you can use canned or bottled peaches, the fresh peaches are what make this dessert spectacular. It just won’t be the same with canned peaches.
Other favorite peach recipes you don’t want to miss:
Raspberry Peach Crisp
Fresh Peach Dessert
Peach Ice Cream
Layered Peaches and Cream Dessert
Layered Peaches and Cream Dessert
Fresh peaches with a cookie crumb crust, cream cheese layer, and whipped topping.
Ingredients
Crust
Filling
- 1 8 oz pkg. cream cheese, softened
- 1 cup sugar
- 2 Tbsp milk
- 1 tsp vanilla
- 10 fresh peaches, peeled and sliced
Topping
- 1 pt. whipping cream
- 1/2 cup sugar
- 1/2 tsp vanilla
Instructions
- Place about 2/3 of the crumbs in a 9×13 pan, set aside.
- Beat cream cheese and sugar together in a mixing bowl until smooth. Beat in the milk and vanilla.
- Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn’t stick to it. The crumbs will slide around, but that is okay. It doesn’t need to be perfectly smooth.
- Arrange the sliced peaches over the top.
- Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle the last half of crumbs over top.
- Cover and chill for 2-3 hours, or over night.
Notes
-You can use Vanilla Wafers instead of Pecan Sandies.
-You can cut the recipe in half and make it in a square 8 or 9 inch pan.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 179Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 50mgCarbohydrates: 31gFiber: 2gSugar: 29gProtein: 2g
Could you use cool whip instead of whipping cream?
I’m not a fan of Cool Whip, but if you like it then you could use it instead. The dessert will be much sweeter.
Would it work to mix the cookie crumbs with melted butter (like a graham cracker crust) for them to stay in place better???
Yes, I definitely think you could try that!
Love this so much. Wondering if strawberries would work with this as well? Would I have to sugar them first?
I’m not a fan of traditional cream cheese (i.e., Philadelphia, etc.). Would mascarpone work instead?
I have never used mascarpone, but if that’s what you prefer then you would probably like it just fine in this dessert. 🙂
This is the best peach dessert I’ve ever had. EVER. My who extended family agrees. Made is about 6 times in the past 3 weeks.
I am so happy to hear that Georgia. It’s one of my favorites too, so I wish I lived at your house so I could have been enjoying it with you! Thanks so much for stopping by and letting me know how much you love it. 🙂
If I make this Saturday night, will the peaches stay yellow til Sunday afternoon for our church picnic? Don’t know if my friends will want to eat it if they are brown.
It depends a little bit on the type of peaches, some brown faster than others. I have not had a problem with the peaches turning brown as long as they are completely covered with the whipped cream. If you are really worried, you can dip them in lemon water or 7Up/Sprite before adding them.
I cut the recipe in half and made it in a bread loaf pan. Very good!
What keeps the peaches from turning dark?
I always just make sure to spread the cream mixture all the way to the edges of the pan so it forms an airtight seal. I’ve never had trouble with them turning brown. You do have to finish it off, or the leftovers will turn brown because they are exposed to air.
Just wondering if canned sliced peaches could be substituted
I’m personally not a fan of canned peaches, but you could definitely use them!
Hi Kara,
Just wanted to let you know this recipe has been such a hit with friends that now I’m asked to make it for any get-together or party! Thank you for posting this wonderful dessert.
Yay, that just makes my day! So glad to hear that it has become a favorite at your house! 🙂
You mention mixing the cream cheese, super and butter… butter is not in the ingredient list. How must butter?
Wow, what a typo. The recipe doesn’t have butter in it. Not sure how I messed that up, but I have fixed the directions. Thanks for pointing it out!