Layered Peaches and Cream Dessert

This post may contain affiliate links, which gives me a small percentage of the sale, at no cost to you. Thanks for your support!

Layered Peaches and Cream Dessert . . . if you love fresh peaches, you will love this dessert. It’s juicy, creamy, and crunchy all in one!

Layered peaches and cream dessert in 9x13 inch pan

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!

Peaches and Cream Dessert

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!

Serving of Peaches and Cream dessert on a plate
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!!

 Peaches and Cream Dessert with cream cheese and whipped cream

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.

Layered Peaches and Cream Dessert

Layered Peaches and Cream Dessert
Recipe Type: Dessert
Cuisine: American
Author: Kara
Serves: 16 servings
  • Crust:
  • 1 pkg. Pecan Sandies or Vanilla Wafers, finely crushed
  • [br]
  • Filling:
  • 1 8 oz pkg. cream cheese, softened
  • 1 cup sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 10 fresh peaches, peeled and sliced
  • [br]
  • Topping:
  • 1 pt. whipping cream
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • Notes:
  1. Place about 2/3 of the crumbs in a 9×13 pan, set aside.
  2. Whip cream cheese and sugar together in a mixing bowl until smooth. Beat in the milk and vanilla.
  3. 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.
  4. Arrange the sliced peaches over the top.
  5. Whip the cream and add the sugar and vanilla. Spread over the peaches. Sprinkle the last half of crumbs over top.
  6. Cover and chill for 2-3 hours, or over night.
-The original recipe called for 1 egg in the filling. I used milk instead because I was halving the recipe and I didn’t want to have to deal with it.[br]-Megan says you can replace the whipped cream topping with Cool Whip. But I don’t really recommend it because I hate that nasty stuff plain. Real whipped cream is like 200x better. And I can pronounce all the ingredients in it. 😉

peach dessert-recipe(original recipe-photos updated 9-2015)

Other favorite peach recipes you don’t want to miss:

Raspberry Peach Crisp
Fresh Peach Dessert
Peach Ice Cream



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

  2. Melanie Semore says:

    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.

  3. Just wondering if canned sliced peaches could be substituted

  4. 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.

  5. 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!

Speak Your Mind