Layered Peaches and Cream Dessert . . . if you love fresh peaches, you will love this dessert. It’s juicy, creamy, and crunchy all in one!
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!
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!!
FAQ about Layered Peaches and Cream:
We have nut allergies, what can we use in place of Pecan Sandies? We like this best with Pecan Sandies, but if you have nut allergies, you can use Vanilla Wafers instead.
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.
Can I use Cool Whip instead of the whipping cream? Yes, but it is definitely not as good. The only time I would suggest using it is if you have a dairy allergy. Fresh whipped cream is just so much better!
Other favorite peach recipes you don’t want to miss:
Layered Peaches and Cream Dessert
- 1 8 oz pkg. cream cheese, softened
- 1 cup sugar
- 2 Tbsp milk
- 1 tsp vanilla
- 10 fresh peaches, peeled and sliced
- 1 pt. whipping cream
- 1/2 cup sugar
- 1/2 tsp vanilla
- 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.
-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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Amount Per Serving: Calories: 179 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 50mg Carbohydrates: 31g Fiber: 2g Sugar: 29g Protein: 2g
(original recipe-photos updated 9-2015)