Morning Star Columnist
We had friends visiting from the coast this past week who wanted to take home seven boxes of peaches to share with family. I also needed peaches, since my own trees were drowned in the Okanagan Lake flood. So off we went to the farmers of the area, only to find that they were all sold out. Luckily, Swan Lake Nurseryland had free-stone peaches and offered us great service. They hand-packed boxes for them, choosing peaches that wouldn’t need canning for at least three days — I was impressed.
I chose peaches a little more ripe and have been enjoying them ever since. Today’s recipes are both no-bake fresh peach recipes that are easy to make and delicious to share.
Peaches and Cream No-Bake Dessert
16 whole graham crackers
3/4 c. butter, melted
1/2 c. sugar, divided
4 c. mini marshmallows
1/4 c. milk
1 t. vanilla extract
1 pint heavy cream
8 large peaches, peeled, pitted, and sliced
Combine the crackers and 1/4 cup of sugar in a blender or food processor. Pulse until you have consistent crumbs. Add the melted butter and pulse a few times to combine. Set aside 1/4 cup of the graham cracker mixture for the topping. Pour the rest of the graham cracker mixture into a 9×13 pan and press with your fingertips to make a crust.
In a medium pot, heat marshmallows and milk over low heat until melted, stirring occasionally. Remove from heat and cool.
Using an electric mixer, whip the cream until soft peaks form, then add 1/4 cup of sugar and the vanilla extract. Beat until stiff peaks form. Gently fold in the marshmallow mixture with a rubber spatula. Spread 1/2 of the cream mixture over the crust, arrange the peaches on the cream, then spread the remaining cream mixture over the top. Sprinkle remaining graham cracker crumbs on top. Refrigerate for at least one hour before serving.
No-Bake Peaches & Cream Trifle
1 prepared Angel Food cake, cut into 1-inch cubes
Cooked vanilla pudding, four-cup serving size
8 cups diced fresh peaches, skin removed
12 oz. light whipped topping
Prepare the vanilla pudding according to package directions and allow to cool.
Place half of the angel food cake cubes into the bottom of a trifle dish, then spread with half of the prepared pudding, 4 cups of the diced peaches and layer with half of the whipped topping.
Repeat a second layer of each for the remaining ingredients. Place in the refrigerator until ready to serve. (I use whipping cream and instant pudding.)
Cathi Litzenberger is The Morning Star’s longtime food columnist, appearing every other Wednesday and one Sunday per month.