Peachy Cream Dessert
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1 cup cold butter
2 cups self-rising flour*
1 cup chopped pecans
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
5 medium ripe peaches, peeled and thinly sliced
1 container (14 ounces) peach glaze
In a bowl, cut butter into the flour until crumbly; stir in pecans. Press into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 25 minutes or until lightly browned. Cool on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in whipped topping. Spread over crust. Arrange peaches over cream cheese layer. Carefully spread glaze over peaches. Cover and refrigerate until serving.
Yield: 12-15 servings.
*For each cup of self-rising flour, place 1-1/2 teaspoons baking power and a 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.