Peaches Graham Crackers Whipped Cream Dessert Recipes

Steps:

• Line an 8x4-in. loaf pan with plastic wrap; coat with cooking spray. In a small bowl, combine the cracker crumbs, sugar and butter. Reserve 2 tablespoons for topping. Press remaining crumb mixture into prepared pan; set aside. , In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in confectioners' sugar until smooth. In a small bowl, beat cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. , Pour over crust. Sprinkle with reserved crumb mixture. Cover and refrigerate overnight. Using plastic wrap, lift dessert out of pan; cut into four pieces.

Steps:

• Combine the graham cracker crumbs, melted butter, and 1/2 cup sugar in a mixing bowl. Mix until evenly moistened, reserve 1/4 cup of the mixture for the topping. Press the remaining mixture into the bottom of a 9x13-inch baking dish.
• Heat marshmallows and milk in a large saucepan over low heat and stir until the marshmallows are completely melted. Remove from heat and cool.
• Whip cream in a large bowl until soft peaks form. Beat in 1/3 cup sugar until the cream forms stiff peaks. Fold the whipped cream into the cooled marshmallow mixture.
• Spread 1/2 the cream mixture over the crust, arrange the peaches on top of the cream, then spread the remaining cream mixture over the peaches. Sprinkle the reserved crumb mixture over the cream. Refrigerate until serving.

Steps:

• Arrange the oven racks in the center and lower third of the oven. Preheat the oven to 350 degrees F. Nestle the peaches, cut-side up, in a small baking dish. Drizzle with the honey and dot with 2 tablespoons of the butter cut into small pieces. Pour 2 tablespoons water into the bottom of the dish and cover tightly with aluminum foil. Place on the center rack and bake until the peaches are soft, 25 to 30 minutes. Let stand, uncovered, for 5 minutes.
• While the peaches bake, make the crumble topping. Put the graham crackers in a small plastic bag and coarsely crush with a rolling pin or can. Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Add the crushed graham crackers, pecans and sugar and toss until the sugar is dissolved and the mixture is combined. Line a baking sheet with foil and spread the crumble mixture on the sheet. Bake on the lower rack until toasted, stirring every 5 minutes, 12 to 15 minutes. Let the crumble cool on the sheet; it will continue to crisp as it cools.
• For each serving, put 2 peach halves and a spoonful of juices from the pan in a shallow bowl and top with a spoonful of ice cream or yogurt and a sprinkling of crumble.

Steps:

• 1. After crushing the graham crackers, layer peaches, then whipped cream and graham cracker crumbs. Refrigerate. That's it! QUICK AND EASY!
• 2. TIP: I have tried making this with boxed graham cracker crumbs and it just isn't as good as when you crush them up.

Steps:

• In a small bowl, combine the crumbs, sugar and butter. Press into a 13-in. x 9-in. dish. In a large bowl, beat cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust., Cut peach slices in half lengthwise; arrange over top. In a small bowl, dissolve the gelatin in boiling water; stir in the cold water. Refrigerate for 1-1/2 hours or until slightly thickened. , Gently spoon gelatin over peaches; chill until set. Cut into squares.