Peaches and Cream Dessert
Peaches and Cream Dessert is a dessert with creamy layers of whipped topping, juicy peaches, and a buttery graham cracker crust! A true summer treat!
A QUICK PEACH DESSERT RECIPE
This simple and creamy Peaches and Cream Dessert was inspired by one of my favorite old-school classic desserts, Pineapple Dream Dessert. Just like that dessert, this one is perfect for summer and is an almost no bake dessert. You do bake the crust for a few minutes. It’s such a breeze to whip up and the layers of fruit and cream are pure sunshine perfection.
This as absolutely delicious & a huge hit at church. Nothing left! Thank you!
– Sarah
FREQUENTLY ASKED QUESTIONS:
If you like Pineapple, try my Pineapple Dream Dessert. I also think this dessert would be good with mandarin oranges instead of peaches.
Sure, you can make homemade whipped cream instead. Just know that I recommend Cool Whip, not just because it’s easier to use, but it’s stabilized better than homemade whipped cream and using it will help this dessert last longer if you won’t be eating it all right away.
While I haven’t personally tested this recipe with fresh peaches, I would imagine you could use them. You’ll need to stew them first so they get softened – I’m thinking in water and lemon juice (so they don’t turn brown) and with a touch of sugar. It’s just SO much easier to use some canned peaches though. But, if you prefer fresh, let me know if you give it a try!
You can keep the dessert covered in the refrigerator, where it will stay good for up to 3 days. If you’d like to keep it longer, the dessert can be frozen with a layer of plastic wrap followed by aluminum foil for up to 2 months. When you’re ready to enjoy it, simply place it in the fridge overnight to defrost.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter– If you need to Soften Butter to Room Temp Quickly, I have some tips for you. Salted butter could definitely be used. There is only about 1/4 teaspoon of salt in an entire stick so it’s almost negligible here and can help to balance out some of the overall sweetness.
- graham cracker crumbs– you can crush the crackers into crumbs yourself, or save the time and grab a box of the graham cracker crumbs from the store (you’ll need 2 1/2 cups.)
- cream cheese – I have some Tips for Softening Cream Cheese Fast if you need them.
- powdered sugar
- frozen whipped topping– like Cool Whip or other store brand whipped topping, just make sure it’s thawed. And do not thaw on the counter. Whipped Topping needs to thaw in the refrigerator.
- canned sliced peaches – I use the kind in heavy syrup for that extra sweetness but you could use sliced peaches in 100% juice if you prefer. Also, I have not made this with fresh peaches although you probably could. See my Frequently Asked Questions above for some suggestions.
HOW TO MAKE PEACHES AND CREAM DESSERT:
Preheat oven to 300F. Crush graham crackers. Also, drain 20 ounce can peaches. Cut the peaches into cubes.
Melt 1/2 cup salted butter in the microwave in a medium, microwave-safe bowl. Add 2 1/2 cups graham cracker crumbs, to the melted butter and stir until combined (it will look like wet sand)
Measure out 2 CUPS (the rest will be used for the topping) of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish (whichever you have.) Bake crumb mixture for about 8-10 minutes and then allow to cool completely.
You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping. In a stand mixer (or using an electric mixer), beat 4 ounces cream cheese (1/2 block), softened to room temperature and 1/2 cup butter (1 stick), room temperature until creamy. If using a stand mixer, turn it down to low and add 2 cups powdered sugar slowly until it is all incorporated and smooth.
Next, spread the cream cheese mixture over the baked and cooled graham cracker crust. In a separate bowl, combine 8 ounce container frozen whipped topping (COOL WHIP), thawed with the drained cubed peaches. Stir well. It will get thick and clumpy.
Spread whipped topping mixture over the cream cheese layer. I just drop it by the blob-full all over and then gently spread it using the back of my spoon. Now, sprinkle the rest of the graham cracker crumb mixture on the top. Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving.
CRAVING MORE RECIPES?
Peaches and Cream Dessert
Ingredients
- ½ cup (1 stick) unsalted butter (can use salted)
- 2 ½ cups graham cracker crumbs (about 20 full sheet graham crackers)
- 4 ounces (½ block) cream cheese, softened to room temperature
- ½ cup (1 stick) unsalted butter, room temperature (can use salted)
- 2 cups powdered sugar
- 8 ounce container frozen whipped topping, thawed (COOL WHIP)
- 29 ounce can sliced peaches in heavy syrup (drained well, can use the peaches in juice)
Instructions
- Preheat oven to 300F.
For the crust
- Crush graham crackers is using the full sheets and measure out 2 ½ cups graham cracker crumbs. Also, drain 29 ounce can sliced peaches in heavy syrup really well. Cut the peaches into smaller, bite sized pieces. Set aside.
- Melt ½ cup (1 stick) unsalted butter in the microwave in a medium, microwave-safe bowl.
- Add graham cracker crumbs to the melted butter and stir until combined (it will look like wet sand)
- Measure out 2 CUPS (the rest will be used for the topping) of the crumb mixture and press it firmly into the bottom of an 8×8-inch or 9×9-inch square baking dish (whichever you have.)
- Bake crumb mixture at 300F degrees for about 8-10 minutes and then allow to cool completely.
- You’ll have some crumb mixture (1/2 cup) left over. Just hang onto it because you’ll need it for the topping.
For the filling:
- In a stand mixer (or using an electric mixer), beat 4 ounces (½ block) cream cheese, softened to room temperature and ½ cup (1 stick) unsalted butter, room temperature until smooth creamy.
- Add 2 cups powdered sugar slowly until it is all incorporated and smooth.
- Spread this cream cheese mixture over the baked and cooled graham cracker crust.
- In a separate bowl, combine 8 ounce container frozen whipped topping, thawed with the drained cut peaches. Stir together.
- Spread peach/whipped topping mixture over the cream cheese layer. Then gently spread it around evenly using the back of a spoon or offset spatula.
- Now, sprinkle the rest of the graham cracker crumb mixture that you set aside earlier on the top.
- Cover the whole dish with plastic wrap. Then refrigerate for at least 4 hours before slicing and serving. Do not skip this step. It needs this amount of time to fully set up.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I love this! It was so easy to make and very delicious!
This as absolutely delicious & a huge hit at church. Nothing left! Thank you!
If I double the recipe, can I use a 9×13 pan?
I don’t see why not 🙂
I have fresh Georgia peaches. What do I need to do to adapt the recipe? Thank you,
Jan
Please see my Frequently Asked Questions above, I go into more detail on that 🙂
Absolutely delightful and easy to make! So yum!