Peach Delight

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 So, interestingly, I made this recipe more complicated and it was probably less good than the original. I saw this idea on melskitchencafe.com, and I've had similar desserts in the past (I had a friend who used to make something similar with Golden Oreos). The original is no-bake, not fussy, and felt SOOOOOOO Mormon-y. I should have stuck with the original. Next time, I probably will make a peach pie filling, and then do the no-bake version she has:

No-Bake Peaches and Cream Dessert | Mel's Kitchen Cafe (melskitchencafe.com)

Peach Delight

Walnut Shortbread Crust

1 1/4 cup flour
1 cup walnuts
2 T brown sugar
9 T. butter
1/2 tsp. salt I think this always should be cut in half from this amount

Pulse everything but butter in the food processor and then add the butter in chunks and pulse briefly. Push into the bottom of a 9x13 pan and back for about 20 minutes at 325. It will turn lightly brown, but mine often takes 30 minutes or more.

INSTEAD OF that, next time I will do this:

  • 3 cups (280 g) graham cracker crumbs
  • 2-3 tablespoons granulated sugar
  • ¾ cup (170 g) butter, melted

You just push all of this but 1/3 cup into the bottom of a 9x13 pan and refrigerate

Vanilla Mousse

8 oz. cream cheese
2 T. milk
dash salt
1 1/2 tsp. vanilla
1/2 cup powdered sugar
1 3/4 cups liquid cream

Peaches

8-12 medium peaches, sliced next time, I will use a quick peach pie filling to go over the peaches.

Graham Cracker Crumb topping

2/3 package of graham crackers, pulsed to a fine crumb
1 T. melted butter


You have the shortbreads layer, and then you do half the mousse, the peaches, the rest of the mousse, the graham cracker crumbs, and then refrigerate at least 2 hours.


So . . . we ran out of mousse, so I would say maybe do 2 cups of liquid cream in the mousse recipe. Also, our peach layer wasn't thick enough, so I would increase it to make sure that you have a full 2 layers on top of each other of the thinly sliced peaches.

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