Wednesday, September 14, 2011

Peachy Keen

I'm not much for bar desserts, but this is a peach lover's dream come true.  My grandma found this recipe in the newspaper a few weeks ago, tweaked it slightly, and passed it on to me.  It is absolutely delicious--the base tastes like a Pecan Sandie, the middle like a light cheesecake, and the fruit topping brings it all together!  Enjoy!

2 cups flour
2 cups pecans, finely chopped
2 sticks of butter, at room temperature
2 8 ounce packages of cream cheese, at room temperature
1 1/2 cup powdered sugar
1 16 ounce carton of Cool Whip
1 cup sugar
1/4 cup corn starch
1 1/2 cup water
1 small box of peach flavored gelatin
6 peaches, sliced

Preheat the oven to 350 degrees.  Combine the flour, pecans, and butter and pat into a 9 by 13 inch pan.  Bake for 10 minutes.

Cream the cream cheese and powdered sugar together.  Fold in the Cool Whip.  Gently spread  the mixture onto the cooled crust.  Refrigerate while you prepare the third layer.

Mix together the sugar, corn starch, a dash of salt, and water in a medium saucepan.  Cook until it is clear and thick and then add the gelatin.  Cool and add the sliced peaches over the cream cheese layer.

Refrigerate for a few hours before serving.