22 responses

  1. Tracy
    March 18, 2022

    This sounds amazing. Do you use powdered or granulated sugar?

    Reply

    • Kara Cook
      March 22, 2022

      I just used regular granulated sugar, but you could certainly replace the sugar in the whipped topping with powdered sugar.

      Reply

  2. Doris W
    July 24, 2021

    Could you use cool whip instead of whipping cream?

    Reply

    • Kara Cook
      August 3, 2021

      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.

      Reply

  3. Dianna
    June 6, 2021

    Would it work to mix the cookie crumbs with melted butter (like a graham cracker crust) for them to stay in place better???

    Reply

    • Kara Cook
      June 7, 2021

      Yes, I definitely think you could try that!

      Reply

  4. Sandy
    May 24, 2021

    Love this so much. Wondering if strawberries would work with this as well? Would I have to sugar them first?

    Reply

  5. Sandy
    August 11, 2020

    I’m not a fan of traditional cream cheese (i.e., Philadelphia, etc.). Would mascarpone work instead?

    Reply

    • Kara Cook
      August 13, 2020

      I have never used mascarpone, but if that’s what you prefer then you would probably like it just fine in this dessert. πŸ™‚

      Reply

  6. Georgia Davis
    September 24, 2019

    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.

    Reply

    • Kara Cook
      September 26, 2019

      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. πŸ™‚

      Reply

  7. Lisa
    August 16, 2019

    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.

    Reply

    • Kara Cook
      August 19, 2019

      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.

      Reply

  8. Addi
    July 3, 2018

    I cut the recipe in half and made it in a bread loaf pan. Very good!

    Reply

  9. Melanie Semore
    April 21, 2018

    What keeps the peaches from turning dark?

    Reply

    • Kara Cook
      April 23, 2018

      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.

      Reply

  10. Belinda
    April 21, 2018

    Just wondering if canned sliced peaches could be substituted

    Reply

    • Kara Cook
      April 23, 2018

      I’m personally not a fan of canned peaches, but you could definitely use them!

      Reply

  11. Erika
    February 11, 2017

    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.

    Reply

    • Kara Cook
      August 7, 2017

      Yay, that just makes my day! So glad to hear that it has become a favorite at your house! πŸ™‚

      Reply

  12. Rose
    June 23, 2016

    You mention mixing the cream cheese, super and butter… butter is not in the ingredient list. How must butter?

    Reply

    • Kara
      June 24, 2016

      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!

      Reply

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