Peach Delight Food

PEACH DELIGHT

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour (mixture will be crumbly). Stir in walnuts. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack. , For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches. , For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.

PEACH DELIGHT

Steps:

• Preheat the oven to 350 degrees. Mix together 2 cups of flour, 2 sticks of melted margarine, nuts, and 4 tablespoons of sugar, and spread in 9 x 13 baking dish. Bake for about 20 minutes until lightly browned. Set aside and allow to cool completely.
• Mix together the cream cheese, powdered sugar, and whipped topping. Spread over the cooled crust. Refrigerate.
• Once the cream cheese layer is cooled and set, layer with the fresh sliced peaches.
• Mix together a cup of sugar, 4 tablespoons of flour and peach jello in a saucepan, then stir in a cup of water. Cook over medium heat until thick and clear. Remove from the heat and allow to cool completely. Once cooled, pour over the peaches and refrigerate until the top layer has set. Enjoy!

RASPBERRY PEACH DELIGHT

Steps:

• 1. Arrange cake cubes in a 13-in. x 9-in. dish.
• 2. Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
• 3. Arrange peaches over gelatin.
• 4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches.
• 5. Top with Cool Whip.
• 6. Cover and refrigerate for at least 2 hours before cutting.
• 7. Top with fresh raspberries or peach slices.
• 8. Variations I have tried: Substitute sugar-free strawberry gelatin for the raspberry, use fresh sliced strawberries instead of the peaches, and top the Cool Whip with fresh blueberries for a colorful and delicious Fourth of July dessert.

SIMPLE PEACH DELIGHT

Steps:

• Grill the peaches cut side down for about 5-10 minutes or until they are soft but not squishy.
• Melt the butter in a small saucepan and add the brown sugar. Swirl around for a few seconds till it just starts bubbling.
• Place 2 halves of the peaches cut side up on a plate and drizzle with the sauce. Serve warm with a scoop of vanilla ice cream.

PEACH DELIGHT

Steps:

• In a medium saucepan, stir together the sugar, cornstarch, and salt. Add the water then bring the mixture to a gentle boil, whisking often, until it forms a thick gel-like consistency. Stir in the jello and continue to cook until completely dissolved. Remove from heat and allow to cool while you prepare the remaining ingredients.
• Combine the graham crackers, butter, and brown sugar in a bowl then press the mixture into the bottom of a 9 x 13 inch pan.
• In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Beat in the whipped topping. Spread the mixture over the graham cracker crust. Top with sliced peaches.
• Once the jello mixture has cooled to room temperature or is just barely warm, pour it over the peaches. Cover and refrigerate at least 2 hours or overnight. Serve cold.

PEACH DELIGHT

Steps:

• In a small mixing bowl, beat butter and sugar on medium speed for 2 minutes. Gradually beat in flour (mixture will be crumbly). Mix in walnuts. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
• For filling, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.
• For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.

PEACH DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8-inch or 9-inch round cake pans.
• Drain the peaches, reserving the syrup. Add enough water to the syrup to make 1 1/4 cups. In a large bowl, beat cake mix, syrup, oil and eggs until well combined.
• Pour batter into prepared pans. Bake at 350 degrees, 27 to 32 minutes for 8-inch pans or 23 to 28 minutes for 9-inch pans. Cool 10 minutes in pan, then remove to wire rack and cool completely.
• Cut peaches into bite-sized pieces. Mix yogurt and whipped topping, then fold in peaches. Place 1 layer of cake on serving plate; top with 1/2 of the whipped topping mix. Cover with the second cake layer and frost top with remaining whipped topping mix. Refrigerate about 2 hours before serving.

RASPBERRY PEACH DELIGHT

Steps:

• Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

PEACH DELIGHT

Steps:

• Grind box of cookies to course crumbs. Place 3/4 crumbs in a 13" X 9" pan. Reserve remaining crumbs.
• Beat butter, powdered sugar and eggs for 15 minutes. Pour on top of the crumb layer.
• Next layer peach slices evenly to cover.
• Whip whipping cream to soft peaks and add 2T powdered sugar. Beat to medium peaks. Layer whipped cream evenly over the peaches.
• Sprinkle remaining cookies on top.
• Refrigerate 1/2 day before serving.

SYLIVA'S PEACH DELIGHT

Steps:

• Layer 1.
• Mix together first three ingredients and spread in 9'"x 12" baking dish. Bake at 375 for 15-20 minutes or until lightly browned. Cool completely.
• Layer 2.
• Mix together cream cheese , confectioners sugar and whipped topping well and spread on crust and refrigerate.
• Layer 3.
• Place peaches evenly over 2nd layer.
• Layer 4.
• Mix sugar, corn starch, and jello well. Stir in water and cook over medium heat until thick and clear. Cool completely. Pour over peaches and refrigerate.

PEACHES & CREAM DESSERT BARS

Steps:

• Preheat oven to 350. Lightly spray a 9x13 pan with non-stick spray. Set aside.
• In a food processor, crush the cookies, pecans and sugar together. Stop to pour in the melted butter. Pulse a few more times to combine. Pour out into the prepared pan. Press crust mixture firmly and evenly into the bottom of the pan. Bake at 350 for 5-7 minutes just to set the crust. Remove from oven and let cool.
• For the cream cheese layer, cream together the cream cheese, powdered sugar and milk until smooth. Fold in the thawed whipped topping. Spread over the bottom crust. Place in refrigerator while making the second layer.
• For the peach layer, peel and cut fresh or canned peaches into chunks. Add the peach chunks to the top of the cream cheese layer. Mix the pudding mix and milk. Pour over the top of the peaches.
• Top with the remaining container of frozen whipped topping and sprinkle with the toasted pecans. Refrigerate for at least 2 hours before serving for the dessert to set-up.
• Slice and top with additional peach slices if desired.