October 8, 2009

Peach 'N' Cream Dessert

2/3 (doubled) cup graham cracker crumbs
9 teaspoons sugar
4 Tablespoons butter, melted
20-24 large marshmallows
4 Tablespoons orange juice
9 teaspoons powdered sugar
1 1/2 cups heavy cream
2 cups chopped fresh peeled or frozen unsweetened peaches, thawed
Line a 8 x 8 glass dish 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 crumbs into the prepared pan; set aside.
In a microwave-safe bowl, melt marshmallows with orange juice; stir until smooth. Cool. Whisk in powdered sugar until smooth. In a mixing bowl beat 1 cup of cream until stiff peaks form. Fold into marshmallow mixture. Fold in peaches. Pour over crust. Cover and refrigerate overnight.
The next day using plastic wrap, lift dessert onto platter and top with additional whipping cream and graham cracker crumbs. To make fresh whip cream (1/2 c. cream, 1/8 c. sugar, 1/2 t. vanilla).
** Substitution** I thought that raspberries would be good in this dessert so I followed the same recipe but used 1 1/2 little cartons of fresh raspberries.

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