Serves 12
Bottom Layer Crust
1 stick butter
1 cup all purpose flour
1 cup finely chopped pecans
In a medium bowl cut the cold butter into the flour with a fork until the mixture is crumbly. Stir in the pecans. Press into a 9" X 13" baking dish. Bake at 350 degrees for 20 minutes. Remove and allow to totally cool.
Second Layer
8 ounces cream cheese softened, softened
1 1/2 cups sifted confectioners sugar
1 1/2 cups whipped topping (preferably Cool Whip)
Cream the cheese and sugar until smooth. Gently add whipped cream until evenly mixed. Spread on cooled crust.
Third Layer
3 tablespoons cornstarch
1 cup cold water
1 cup sugar
4 ounce box peach gelatin
4 cups diced fresh peaches (can use frozen
Dissolve cornstarch in cold water. Cook over medium hear adding the sugar. Stir in peach gelatin and when it's dissolved and cooled, add the prepared peaches. Pour this mixture over the cream cheese layer.
Top Layer
Whipped cream or Cool Whip
Cover and refrigerate until time to cut and serve.
This recipe is shared August 10-14, 2015
on NewsTALK 94.3 FM, AM 570 WKYX,
AM 1560 WPAD, AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com