Peach Yum Yum

A no-bake layered dessert with graham cracker crumb crust, peach pie filling and a whipped cream layer.

Course Dessert

Cuisine American

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 521kcal

Author Brandie Skibinski

Ingredients

1 ½ cups graham cracker crumbs (about 10-12 graham cracker sheets)
6 Tablespoons salted butter, melted
8 ounce block cream cheese, softened to room temperature
½ cup sugar
2 cups heavy whipping cream (1 pint)
3 Tablespoons sugar
½ teaspoon vanilla extract
21 ounce can peach pie filling

Instructions

Start by crushing the graham crackers into crumbs. I put 9 graham cracker sheets into a ziploc bag. Pound them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 ½ cups graham cracker crumbs.
Set aside 2 Tablespoons of the crumbs (we'll use that for the topping.) To the ziploc bag add 6 Tablespoons salted butter, melted with the graham cracker crumbs. Seal the bag and press the bag to combine the butter and graham crackers.
Spread the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer.
Next, combine 8 ounce block cream cheese, softened to room temperature with ½ cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
In a separate bowl (to make the whipped cream), combine 2 cups heavy whipping cream, 3 Tablespoons sugar and ½ teaspoon vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP whipped topping. This will take a minute or two on a high speed setting.
Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
Spread half of the cream cheese/whipped cream mixture evenly over crust.
Evenly spread 21 ounce can peach pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved 2 Tablespoons graham cracker crumbs.
Refrigerate for a couple hours (or overnight) before slicing and serving.

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