WICKED PEACHES

Peel and slice fresh ripe peaches, enough to fill a 9x13 cake pan. Mix a couple spoons of glaze into the peaches and set aside in a separate bowl. (find it in the Peach Pie Recipe)

Mix together and lightly press into 9x13 pan.  Bake 15 min. @375*

          1 C. soft butter

          2 C. flour

          1/2 C. brown sugar

          1/2 C. chopped walnuts

 

Crumble crust while still warm and pull out 1/3.  (Try not to eat too much.)  Press what's left  of the crumbled crust back into pan while it’s still warm. Press firmly into pan. (So basically you cook the crust, take it out, rip it to shreds and press 2/3 of it back into the cake pan.) Let it cool.  

 

Mix and spread onto crust when it's cool:

          1/2 C. soft butter

          1 C. sugar  (or 3/4 C. Blue Agave)

          8 oz. cream cheese 

 

Then cover with sliced fresh peaches. I usually use a couple spoons of peach glaze on my peaches to keep them from browning. Look in Fresh Peach Pie recipe for glaze.

Frost with 1 pint of sweetened whipping cream, whipped.  Add a scoop of Cool Whip to keep it from breaking down.  Then top that with left over crumbs.  Keeps well in frig if you doctor the whipped cream with Cool Whip.

Recipe from Susan Tingey