°2 1/2 c Cracking Crumbs Graham
°Melt 1 Butter Stick
°1/4 c Sugar Sweetheart
°8 oz soft cream cheese
°1 1/2 c sugar powder
°1/2 t vanilla extract
°2 c cream heavy whisk refrigerated
°5-6 peach, peeled and thinly sliced
In a medium bowl, mix 2 cups of Graham cracker crumbs, granulated sugar and melted butter.
Firmly press a crust into the bottom of a 9 × 13 plate of glass or porcelain, allow it to cool in the freezer for 10-15 minutes until firm.
In a large bowl, whisk together the sugar powder and cream cheese until light and smooth. Mix the vanilla.
Pour in the cold heavy cream and combine over low heat until the mixture begins to assemble. Increase the speed to medium high and mix until the mixture is thick and thin.
Spread about 1 1/2 cup of cream filling in a thin layer to Graham’s refrigerated cracking crust. Place the peach slices over the top of the cream.
Place the remaining cream filling over the top of the peaches and carefully spread to completely cover the peaches. Refrigerate for at least 2 hours, preferably overnight.
Sprinkle Graham’s preserved crumbs (you may not use them all) before serving. Cut into pieces, place on a plate and serve.