Peaches And Cream Pudding Recipes

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PEACHES AND CREAM CHEESECAKE



Peaches and Cream Cheesecake image

Make and share this Peaches and Cream Cheesecake recipe from Food.com.

Provided by JustaQT

Categories     Cheesecake

Time 36m

Yield 1 Cheesecake

Number Of Ingredients 13

3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (3 1/2 ounce) box regular vanilla pudding mix
3 tablespoons soft butter
1/2 cup milk
1 egg
15 -20 ounces sliced peaches
8 ounces cream cheese
1/2 cup sugar
3 tablespoons peach juice
1 tablespoon sugar
1/2 teaspoon cinnamon

Steps:

  • Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan.
  • Drain and save juice from sliced peaches.
  • Arrange peaches over batter.
  • Mix cream cheese, sugar and peach juice.
  • Beat until smooth.
  • Spoon over the top, keeping 1 inch from edges.
  • Mix sugar and cinnamon and sprinkle over the top.
  • Bake at 350°F for 30 to 35 minutes.

PEACHES AND CREAM BREAD PUDDING



Peaches and cream bread pudding image

Perfect for any time of the year.From an old magazine

Provided by Lynnda Cloutier

Categories     Fruit Desserts

Number Of Ingredients 13

12 slices cinnamon swirl bread, halved diagonally
one package frozen peach slices, thawed, drained, and chopped, 16 ounces
3 ounces cream cheese, cut into small cubes
eight eggs
2 cups milk
1 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoons salt
1/4 teaspoon ground nutmeg
caramel sauce, recipe follows
1/2 cup chopped pecans, toasted

Steps:

  • 1. in a 3 quart rectangular baking dish arrange bread slices, peaches, and cream cheese cubes. In a large bowl, whisk together eggs, milk, whipping cream, sugar, vanilla, cinnamon, salt, and nutmeg; pour evenly over bread mixture. Cover and chill overnight.
  • 2. Preheat oven to 350°. Before baking, let bread stand for 15 minutes at room temperature. Uncover; bake for 40 to 50 minutes or until set.
  • 3. Just before serving, drizzle bread pudding with caramel sauce and sprinkle with pecans. Makes 12 servings
  • 4. to make cubing easier, place cream cheese in the freezer for 15 to 30 minutes. Caramel sauce: in a medium heavy pan stir together 3/4 cup packed Brown sugar, 1/2 cup whipping cream, 1/2 cup butter and 2 tablespoons light color corn syrup . bring to boiling over medium high heat, whisking occasionally; reduce heat to medium. Boil gently for three minutes more. Remove from heat. Stir in 1 teaspoon vanilla. Let cool for 15 minutes. Store any leftover sauce in an airtight container in refrigerator for up to one week.

AWARD WINNING PEACHES AND CREAM PIE



Award Winning Peaches and Cream Pie image

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

Provided by Debbi Borsick

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  • In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  • In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  • Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g

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