Tuesday, April 03, 2007

Fresh Peach Dessert

From the kitchen of Aunt Barbara.

1 lb. package French Vanilla Creme cookies (Keebler)

Roll into crumbs, and put 3/4 of crumbs into 9 x 13 pan.

Cream well:
1 square of butter (not margarine)
2 c. powdered sugar
2 eggs

Spread creamed mixture onto crumbs.

Cut 6 or 7 large peaches in wedges and cover creamed mixture. Fill to top of dish.

Whip 1 pint cream. Don't sweeten.

Spread over peaches and sprinkle with remaining 1/4 of crumbs.

Chill 4 hours before serving.

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