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Mealtime Makeovers PDF Print E-mail

Satisfy your sweet tooth

By Ashleigh Noyes
Tribune Columnist

As I attempted to clean out one of my freezers the other night, I couldn’t help but thaw a package of the peaches I put up this year for a treat after all my hard work. Then it got me dreaming of my dear friend Lana’s famous peach cream pie she makes for me on special occasions. Then I remembered this old recipe that I had for a peaches and cream dessert. It doesn’t even compare but was still my attempt at something close to her amazing pie. Try it out for size. It is sure to cure your sweets craving.

Peach ‘n’ Cream Dessert

1 package shortbread cookies, crushed
1/2 cup butter, melted
1 cup sugar
1 package (3 ounces) peach gelatin
2 tablespoons cornstarch
1 can lemon-lime soda
1 package (8 ounces) cream cheese, softened
1 cup confectioners sugar
1 carton (8 ounces) frozen whipped topping, thawed
6 cups fresh or frozen sliced peeled peaches, thawed
1/3 cup unsweetened apple juice
In a small bowl, combine the cookie crumbs and butter; press onto the bottom of an ungreased 9-in. x 13-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 apple juice. Arrange over cream cheese layer. Pour gelatin mixture over top. Cover and refrigerate overnight