Peach Ecstacy

I grew up eating Peach Ecstasy. It is the perfect summer dessert.

The recipe originates from one of my Dad’s patients years ago. She would bring it to him every Labor Day.

Ms. May gave my mom the recipe and she’s been making it for years.

The bottom has a buttery shortbread crust, topped with a cool whip/cream cheese mixture. The final top layer is peach pie filling mixed with canned peaches.

It is heaven.

Start by mixing self rising flour and chopped pecans. Stir in melted butter until dough forms.

Press into a 9×13 baking dish and bake at 375 degrees for about 28-30 minutes or until light golden brown.

Let cool COMPLETELY.

Beat together the cream cheese and powdered sugar. Add cool whip. Beat until combined.

When crust has completely cooled, spread cool whip mixture on top of it.

In a bowl combine the peach pie filling and the drained can of sliced peaches.

Spread it evenly over the dessert. Keep refrigerated.

It’s simply heavenly.

The perfect summer dessert.

 

Peach Ecstasy

2 cups self rising flour

2 sticks melted butter

1 cup chopped pecans

1 8oz block cream cheese, softened

2 cups powdered sugar

1 8oz. container Cool Whip

1 21oz. can peach pie filling

1 15oz. can sliced peaches, drained

 

Preheat oven to 375 degrees.

In a bowl mix together the flour and pecans. Pour in the butter, stir to combine.

Press the dough into a 9×13 casserole dish. Bake for 28-30 minutes or until light golden brown.

Let cool completely.

In a separate bowl, beat together the cream cheese and powdered sugar. Add Cool Whip and stir until combined.

When crust is completely cooled, spread Cool Whip mixture on top.

In a small bowl, stir together the peach pie filling and drained can of sliced peaches.

Spread on top of the Cool Whip evenly.

Refrigerate until ready to serve.

 

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