Peaches and Cream Sensation

If you bought a box of Colorado peaches for the local fundraiser, I hope you still have six left. That's how many you will need to make this glorious no-bake dessert. I've never had a fruit dessert like it, and it's positively divine. That's all you need to know.

Peaches and Cream Sensation

-from melskitchencafe.com

Crust: 

•  2 sleeves graham crackers, crushed
• 3 tablespoons granulated sugar
• 12 tablespoons butter (1 1/2 sticks), melted

Filling:

• 1 1/2 cups powdered sugar
• 8 ounces cream cheese, light or regular, softened to room temperature
• 1/2 teaspoon vanilla extract
• 2 cups heavy whipping cream, chilled
• 6  fresh peaches, peeled, pitted and sliced thinly

In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9X13-inch pan. Pop the crust in the fridge while preparing the rest of the dessert. Using a mixer, um....let's pause for a little story: I actually broke my hand mixer on attempt one of making this dessert. The beaters shot out, broke the plastic parts inside while doing so, and shot tiny black flecks of gross internal mixer dust into my beautifully whipped cream. I nearly cried and cursed as I had to run to the closest store--the ever-dreaded Wal-Mart--to grab more whipping cream and cream cheese because I had already made the crust and sliced the peaches. I could type for hours on why I hate Wal-Mart, but I'll spare you the details. Bottom line--it was a struggle to get this dessert made, but worth every piece of drama! Where were we? Oh yes....beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy. Try not to eat the entire bowl right here. It's super good. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2-2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream . This will prevent them from browning.  Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve. I ate this the next day without sogginess, but it was soggy the day after that. Don't wait, eat more.

Next time I'm trying a double layer of peaches. Think it might need a tad thicker layer of the juicy peach goodness for my taste, but you be the judge.