Peach Cloud Recipes

NO-BAKE PEACHES AND CREAM SENSATION

Steps:

• In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until the crumbs are evenly moistened. Remove 1/3 cup of the crumbs and set aside for later.
• Press the remaining crumb mixture on the bottom of a 9X13-inch pan. Refrigerate the crust while preparing the rest of the dessert.
• In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, mix the powdered sugar and cream cheese together until light and smooth, 1-2 minutes. 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.
• Spread a little less than half of the cream filling over the chilled crust. Layer the sliced peaches over the top of the cream.
• Dollop the remaining cream over the top of the peaches in large spoonfuls and spread carefully to the edges of the pan cover the peaches completely. 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.

PEACH CLOUD

Steps:

• 1. In mixing bowl, mix jello and water. Stir till jello dissolves. Set aside to cool. After cooling time add crushed pineapple, mandarin oranges, and peach yogurt. Mix well. Place in freezer till ice cold. Remove. Fold in cool whip and mix well. Pour in bowl with covered lid. Refrigerate until set. Very good....it won't last long!

PEACHES IN CLOUDS

Steps:

• 1. If using fresh peaches, peel, pit, and slice them into a bowl and combine with the sugar and let set for 2 hours or overnight. (canned peaches continue with recipe) Then in a 9x13-inch pan of casserole. add the torn or crumbled cake;set aside. In a small bowl combine the jello and the boiling juice stirring until dissolved, add the remaining juice and stir . Pour over cake pieces in dish. Add peaches over jello, sprinkle half the coconut over this. Mix pudding according to package directions using only 1 1/2 cups milk. Don't let it thicken to much add the 9 oz. topping to the pudding mixture and blend together and pour over peaches and coconut and cake. Shake pan so that pudding will sink through fruit. Spread small topping over this and sprinkle remainder of coconut over topping. Let set overnight in refrigerator. Delicious. Oh, how I love this stuff.

PEACH CLOUD CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and lightly flour 2-9 in. cake pans. Mix the cake mix, oil, eggs, measure the 2 tea of extract into measuring cup and add enough peach juice to equal 1/2 cup for at least 2 minutes until well blended. Bake at 350 for 27 minutes or until toothpick comes out clean. While still warm. Poke holes in cake. Mix jello and boiling water until dissolved, Add 1 tea. extract to a 2 cup measure and add peach puree and schnapps to equal 2 cups and gently pour 1/2 over each cake in pans (1 cup per cake layer) and let cool completely When the cake has cooled mix the vanilla frosting, dry koolaid, stick of butter, extract, and powdered sugar and enough puree to make spreading consistancy and well blended. then frost as you would any layered cake. ENJOY!! Can be made in 9x13 in pan just need to adjust cooking time.