Peach Season is so short! You have to make the best of it by making as many peach dishes that you can. Peach Delight is a quick and easy dessert. That is just the beginning! The cream cheese layer with fresh sliced peaches on top and then topped with heavy whipped cream. It is light and will disappear.

I made this on Sunday and again yesterday. Every person who eats this wants the recipe. Luckily, I have it posted now!

How to Make Peach Delight

1. Make the graham cracker crust. Crush the graham crackers. You can use a food processor, your hands or a rolling pin. It is easier to put the crackers in a plastic bag when crushing with a rolling pin or your hands. When putting them in a food processor, break them apart so they will crush into a uniform crumb.

Melt the butter in the microwave for one minute. I like to keep it in the paper container so it does not splatter in the microwave. Place the graham cracker crumbs in a bowl. Add the sugar and then pour in the butter. Mix until all the the crumbs are all the same color and consistency. Often the crumbs on the bottom get fogotten about and are not covered with butter. Make sure to fold from the bottom.

The Graham Cracker Crust is a Winner!

2. Bake the crust. Spray a 13 x 9 with vegetable spray. Pour the graham cracker crust into the pan. Using the back of a measuring cup with a flat bottom and push the crust down so it even and flat. You can also place a piece of plastic wrap over the crust. Then use your hands to push down to make the crust even and compact in the bottom of the pan. Place in a 350° oven. Bake for 5 minutes. After 5 minutes, take the pan out of oven and place on a cooling rack. The crust has to be room temperature before adding the filling.

3. Make the cream cheese filling. Place the room temperature cream cheese into a stand mixer. Add the powder sugar and mix until smooth. Pull the cream cheese up from the bottom to make sure everything gets beaten until smooth.

Add 12 ounces of cool whip to the bowl with the cream cheese. Save the other four ounces of Cool Whip for the top of the dessert. Using the whip attachment mix the Cool Whip into the cream cheese. Once it is smooth it is ready to go on the cool crust.

4. Slice the peaches into even pieces. Start by cutting the peaches in half and pulling the pit out of the middle. Pull or slice the skins off the peaches. Placing half of a peach on a cutting board and slice into even slices.

Stabilized Whipping Cream is So Good and Easy!

5. Make stabilized whipping cream for the top. Place the gelatin in cold water and let it sit for five minutes. Mix it a little to combine the water and the gelatin. While the gelatin is setting, whip the heavy cream and powdered sugar to soft peaks. You will be adding the gelatin in a minute and beat to a stiffer peak.

After five minutes, put the gelatin into the microwave for 10 seconds. It should be runny and mostly clear. If not, cook for another 10 seconds. Stir to cool down. Beating continually, as you add the gelatin on medium speed. You will gradually add one teaspoon of liquid gelatin to the soft peak whipped cream. Once all the gelatin is added whip together for another 15 seconds to make sure all is incorporated.

Adding the warm gelatin like this is called tempering. You want to add just a little at a time until it becomes the same temperature as the whipped cream. You can use more cool whip to make it easier or whip the heavy cream with powdered sugar and not add the gelatin.

*Full Disclosure – I used 3 teaspoons of gelatin, 4 1/2 Tablespoons of water, 1/2 cup of powdered sugar and three cups of heavy cream to cover the top of this 13 x 9 pan. I made the full recipe and halfed it again to make enough to cover the top of the dessert.

Put Together all the Layers

6. Construct the dish. Place large dollops of the cream cheese filling onto the graham cracker crust. Using an offset spatula, spread until it is even over the crust. Push it to the sides of the 13 x 9 pan.

Layer the sliced peaches all over the top of the cream cheese filling. Try to cover all the white spots and use all the peaches.

Place the stabilized whipped cream in a piping page with a star tip. Swirl circles of the whipped cream over the peaches. Place in the refrigerator and cool until ready to serve.

Here are a few products I like to use when making Peach Delight

When you purchase items from the Amazon links below, I receive a small commission.

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