Ingredients

The following ingredients have 8 Servings
  • 3 cups graham cracker crumbs
  • 2-3 tablespoons granulated sugar
  • 3/4 cup butter, melted
  • 1 1/2 cups powdered sugar
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream (see note)
  • 5-6 medium fresh peaches, peeled, pitted and sliced thinly (see note)

Instruction

  • In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
  • Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
  • In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. Mix in the vanilla.
  • Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
  • Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
  • Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving.