Thursday, August 5, 2010

Creamy Layered Peach Squares

This is the perfect recipe for dessert on the hot summer nights. . . and right now peaches are in season!

2 cups graham cracker crumbs
1/2 cup sugar (divided)
1/2 cup butter (melted)
12 oz Philadelphia Cream Cheese (softened)
1 tub (8 oz) Cool Whip (thawed and divided)
3 large fresh peaches (peeled and sliced)
1 1/2 cups boiling water
1 pkg (6 oz) Jell-O Raspberry gelatin
2 cup ice cubes

Mix crumbs, 1/4 cup sugar and butter in 13 x 9" pan; press onto bottom of pan.

Beat cream cheese and remaining sugar in medium bowl until well blended.  Whisk in 1 1/2 cups Cool Whip; spread over crust.  Top with peaches.  Refrigerate until ready to serve.

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.  Stir in ice cubes until melted.  Refrigerate 5 minutes or until thickened.  Whisk in remaining Cool Whip; spread over peach layer.  Refrigerate 4 hours or until firm.

Garnish with fresh raspberries and peach slices.  

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