Peach Delight Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 375°. Place peaches in a greased 8-in. square baking dish. In a small bowl, combine the cereal, brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over peaches. , Bake, uncovered, for 15-20 minutes or until topping is golden brown. Serve warm.

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.

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.