Four-Layer Peach Delight

Peach Delight

4-Layer Peach Delight
This creation of my sister Laura’s is simply the best peach dessert we’ve ever tasted.
Crust (Layer 1):
2 cups graham cracker crumbs
1/4 cup brown sugar
1 stick butter, melted
Combine, press into a 13X9 dish and bake at 375 degrees for 8 to 10 minutes. Cool completely.
Layer 2:
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup cool whip (from 12-ounce container)
Combine in a mixing bowl and beat until smooth. Spread onto cooled crust.
Layer 3:
4 T. peach or apricot jello (powder) (sugar-free can be used)
4 T. cornstarch
1 cup sugar
1 cup water
3 drops yellow and 1 drop red food coloring (optional)
12-15 medium peaches, sliced (peeling optional)
Combine ingredients (except peaches) in a small saucepan. Cook over medium heat until thick and clear. Cool completely. Mix in peaches gently. Spread over cream cheese layer.
Layer 4:
Top with cool whip. Chill at least 3 hours. 9-12 servings
Note: Laura likes to reduce calories where possible, as long as it doesn’t sacrifice too much of the flavor.
We have used only half the amount of Layer 3, with good results. It’s a personal preference. I have also increased the amount of peaches. However, if you use too many peaches, it won’t fit in the pan.
I cannot recommend fat-free cream cheese. However, ‘light’ cream cheese (Neufchatel) is acceptable.
‘Light’ or Fat-free Cool Whip is acceptable.
I cannot recommend any substitute for real butter in this recipe.

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