This delicious peach dessert , is one of my family's favorite. It's flavor is similar to peach cheese cake, with a short bread crust. This recipe came from my Mennonite sister-in-law Maggie, one of the best cook I personally know. She taught me how to make pie crust from scratch, which I will be eternally grateful for.
Ingredients for pie crust:
1 1/2 cups flour all purpose.
1/2 cup pecans
1 stick butter cold
1/2 cup powdered sugar
Ingredients for filling:
1-8 oz cream cheese filling
1 cup powdered sugar
8 oz tub cool whip
1 teaspoon almond extract
1 teaspoon vanilla extract
Ingredients for topping:
10 fresh peaches peeled, and cut
1 cup v8 mango peach splash juice
1 -3 oz packet apricot jello
1/2 cup sugar
1 cup water
1 tablespoon instant clear jell
Making the crust. Preheat oven to 325 degrees. Place flour, butter,and powdered sugar in medium bowl, with dough hook work dough till it resembles small peas.
Add pecans to dough. Press cookie dough into a 9x13 glass pan. Bake 20 minutes at 325 degrees, or till the crust starts to brown slightly.
Set aside to cool, begin the [peach topping. Place 1 cup water, and packet of jello in medium sauce pan. Bring to a simmer stirring jello till it dissolves. Add juice, instant clear jell, and sugar, after it thickens add the fresh peaches.
The alternative to making the gel for the peaches, is finding the peach gel in the grocery store, which I sometimes find, and sometimes not. In the winter time I have also used canned peach pie filling. It works at the sacrifice of some of the flavor. Set aside.
Making the filling. Place cream cheese, and powdered sugar in mixing bowl, mix till it comes together. Add 1 teaspoon almond flavor, and 1 teaspoon vanilla extract. Blend again with mixer. Add the cool whip blend again.
Spread filling on top of cookie crust.
Spread peach topping on top of filling. Place in ice box to chill for a couple of hours before serving. Enjoy!