Ingredients
Units
Scale
For the topping
- 1 cup sugar
- 4 Tbsp. cornstarch
- pinch of salt
- 1 1/2 cups water
- 1– 3 oz package peach gelatin
For the crust
- 2 cups crushed graham crackers (about 12-13 whole crackers)
- 8 Tbsp butter, melted
- 2 Tbsp brown sugar
For the filling
- 8 oz cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 8 oz tub whipped topping, thawed
- 5–6 peaches, peeled and sliced
Instructions
- In a medium saucepan, stir together the sugar, cornstarch and salt.
- Add the water, then bring the mixture to a gentle boil, whisking often, until it forms a thick, gel-like consistency.
- Stir in the gelatin and continue to cook until completely dissolved.
- Remove from heat and allow to cool while you prepare the remaining ingredients.
- Combine the graham crumbs, butter and brown sugar in a bowl and then press into the bottom of a 9×13 inch pan.
- Beat the cream cheese and powdered sugar until smooth. Beat in the shipped topping.
- Spread the mixture over the graham cracker crust. Top with sliced peaches.
- Once the gelatin mixture has cooled to room temperature or is just barely warm, pour over the peaches.
- Cover and refrigerate at least 2 hours or overnight.
- Serve cold.
Notes
- Our holidays were never complete without Cherry Delight, with the guys taking servings with their main course to be sure they got their share. Now we have found Peach Delight, and love it just as much! For this recipe I mix the fresh cut peaches into the gelatin mixture, then put on top of filling.
- Prep Time: 35
- Cook Time: 5
Nutrition
- Serving Size: 16