Puree ingredients together. Refrigerate 1 hour.
Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.
Combine all fresh fruits with peach pie filling and refrigerate until chilled and ready to serve.
Can be used as a salad or dessert.
Pour nectar into a shallow container like an ice cube tray and place in freezer.
When firm, place in a food processor and process until fluffy.
Refreeze until firm.
Spoon into dessert dishes and top with fresh sliced peaches and sprigs of mint.
The mango variation is delicious too especially with juicy ripe fruit on top.
For a sweet but nutritious no-fat dessert; put chopped fruit slices in a square cake pan.
Add in canned fruit.
Sprinkle top with cinnamon-sugar-flour and flake cereal.
If raisins are included, put in fruit part, not topping, as their skins can burn. Cook for 30 minutes at 350\u00b0.
about 10 minutes.
Spread peach mixture over the crust into
Pour juice from pineapple into bowl.
Slice bananas and put in juice.
Leave for about 10 minutes.
Put pineapple, peach pie filling and strawberries into bowl.
Take bananas out of juice and add to fruit mixture.
Refrigerate.
Spoon cream on plate.
Place drained peach halves (hollow side down) on cream.
Sprinkle with coconut, nutmeg or ginger.
Break 1/2 of angel food cake into pieces in the bottom of a deep dish.
Mix 2 cups of milk with instant pudding until thick and smooth in another bowl.
Add peach yogurt and mix well.
Cover angel food pieces with 1/2 of peach yogurt and pudding mixture. Slice 1 peach on top of pudding mixture.
Break up other 1/2 of angel food cake into pieces on top of peach.
Cover with other half of pudding mixture and top with sliced peaches in a star design. Chill thoroughly.
This dessert is very light and refreshing.
Put grated coconut in each peach half; turn upside down in pie crust.
Beat egg yolks and mix with instant pudding.
Sprinkle coconut over peaches, then put pudding over all.
Beat egg whites with sugar.
Put over pie.
Bake pie under broiler until brown.
Dissolve gelatin in boiling water.
Add ginger ale.
Chill until thickened.
Fold in peaches.
Spoon into individual molds, serving bowl or individual dessert dishes.
Chill until firm, about 3 hours.
Makes 5 servings.
Pour jello in 2 cups of boiling water.
Make sure jello is dissolved good.
Pour in 2 cups of cold water.
Add peach pie filling.
Put in bowl and chill.
Trim crust from angel food cake and tear into bite size pieces.
Beat instant pudding mix with milk and stir in yogurt. In a 9 x 13-inch pan, layer half of the angel food pieces, then half of peach pie filling and half of pudding mixture.
Repeat layers.
Garnish with sliced almonds.
Refrigerate 4 hours. Serves 12.
This is recommended for low cholesterol diets.
In a saucepan bring sugar, water, cornstarch and food coloring to a boil until thick.
Remove from heat and add peach flavored Jell-o.
Cool.
When cool, pour over sliced peaches in pie shell. Chill until ready to serve.
Top each serving with Cool Whip.
easure out 5 cups of peach chunks into the pot. Mash
Mix flour, margarine and nuts together.
Press into a 9 x 12-inch pan.
Bake at 300\u00b0 for 20 minutes.
Cool completely.
Mix cream cheese, Cool Whip, 1 cup powdered sugar and vanilla.
Spread onto crust.
Boil 1 cup water and add 1 cup sugar and cornstarch until thick.
Take off stove and mix with peach jello.
Cool, then add peaches.
Spread onto second layer.
drain peaches, reserve the juice. Chop the peaches into large chunks.
combine peach juice with sugar and Splenda mixture, bring to boil.
Stir in the jello, mix, then stir in cream cheese.
Fold in whipped topping and chopped peaches.
Refrigerate until chilled, about 2 hours.
Enjoy.
In large bowl, mix softened cream cheese and evaporated milk and set aside.
In a blender, put peaches, juice and all in blender.
In a pan, combine peach mixture, Jell-O, pineapple, sugar and water and heat until warmed.
Fold into cream cheese mixture and pour into 9 x 13 pan and refrigerate until firm.
Pour all but 1/2 cup peach juice in pie shell.
Make a mixture of the juice, egg, sugar, butter or oleo and flour.
Pour over peaches in pie shell.
Sprinkle with nutmeg if you like.
Bake in 300\u00b0 oven until brown on top.
Drain peach slices and place in a 9 x 13-inch Pam sprayed baking dish. Spread margarine on top of peach slices.
Mix flour and sugar well, then add juice from peaches and stir well.
Pour over peaches and bake at 325\u00b0 for about 25 minutes.
Do not let it get dry. Serve with butter or ice cream on top of cobbler.
Grease 9 x 13 pan.
Layer in order peaches and jello (sprinkle over peaches); spread cake mix next.
Pour water over cake mix; melt butter and pour over everything.
Bake at 350\u00b0 for 20 to 30 minutes until golden brown.
Easy and delicious!