Peaches And Cream Dessert Casserole Recipes

PEACHES & CREAM DESSERT

Steps:

• In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 13-in. x 9-in. dish., In a small saucepan, combine the sugar, gelatin and cornstarch; stir in soda until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally., Meanwhile, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust. Combine peaches and pineapple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight.

PEACHES AND CREAM, LITERALLY

Steps:

• Cut each peach in half along the crease, twist open, and remove the pit. Peel and slice. Cut slices in half to get roughly 2 cups of sliced peaches.
• Bring sugar and water to a boil in a saucepan over medium-high heat. Boil until a syrup forms, about 3 minutes. Stir in peaches until coated. Bring syrup back to a light simmer, about 1 minute. Immediately remove from heat and pour mixture into a bowl.
• Transfer peaches into a large bowl using a slotted spoon. Pour in heavy cream and stir to combine. Divide mixture between serving glasses, cover with plastic wrap, and refrigerate until completely chilled and cream has absorbed all the peach flavor, at least 3 hours.

PEACHES AND CREAM DESSERT

Steps:

• Stir together flour, pudding mix and baking powder.
• Combine egg, milk and melted butter.
• Add to dry ingredients.
• Mix well.
• Spread into a greased 8 x 8 x 2 inch pan.
• Drain peaches.
• Save 1/3 cup liquid.
• Sprinkle peaches on batter.
• Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
• Pour over peaches in pan.
• Combine 1 T.
• Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
• Bake at 350* for 45 minutes.
• Cool.

PEACHES 'N' CREAM DESSERT

Steps:

• In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

PEACHES AND CREAM DESSERT CASSEROLE

Steps:

• Preheat oven to 350°; butter an 8-inch square baking dish.
• Combine the rolled oats and sugar in a small bowl; set aside.
• Distribute the peaches evenly in the pan.
• Mix the eggs, vanilla, and cream in a bowl; pour over the peaches; top with the rolled oat mixture.
• Bake for 35-40 minutes, or until the oats are browned and the peaches bubble up around the edges of the pan.
• Serve hot or at room temperature.

PEACHES 'N' CREAM CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray an 8-inch square baking pan with nonstick cooking spray.
• In a large bowl, combine oats, peaches and sugar.
• In another bowl, combine remaining ingredients.
• Beat with a fork or wire whisk until blended.
• Add to oat mixture, mixing well.
• Place mixture in prepared pan.
• Bake, uncovered, 50 minutes.
• Serve hot.

PEACHES AND CREAM FRENCH TOAST CASSEROLE

Steps:

• Lightly grease 12 (1-cup) ramekins or 1 (13x9-inch; 3-quart) glass baking dish with shortening or spray with cooking spray.
• In 1-quart saucepan, cook butter, brown sugar and honey over medium heat until sugar is dissolved. Pour sugar mixture evenly into bottom of each ramekin. Top each with peach slices.
• Top peaches with layer of bread cubes, using about half of the bread. Top evenly with cream cheese cubes. Top with enough bread cubes to completely fill ramekins (you may not use all the bread).
• In large bowl, beat eggs, milk and 1/2 cup whipping cream with whisk until well combined. Pour evenly over bread in ramekins. Cover ramekins with plastic wrap; refrigerate at least 8 hours or overnight.
• In morning, uncover ramekins; let stand at room temperature 30 minutes. Meanwhile, heat oven to 350°F. Place ramekins on cookie sheets with sides or very shallow baking pan.
• Bake about 30 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from oven; place on cooling racks. Cool slightly.
• Meanwhile, in large bowl, beat 1 cup whipping cream, the powdered sugar, cinnamon and vanilla with electric mixer on high speed until stiff peaks form. Dollop casseroles with fresh whipped cream; serve warm. Store in refrigerator.