This post may contain affiliate links. Please read our disclosure policy.
No Bake Peaches ‘n Cream Dessert is packed full of fresh peaches, a peach infused creamy filling with a sweet Pecan Cookie Crust. This dessert is perfect for a summer night, weekend party or potluck!
The freshest No Bake dessert this season!
Peach season is just around the corner- my grocery stores are finally stocking them! I have been waiting for over a month!
A neighboring town has a huge festival every year surrounding the peach season. You can find just about anything peach you could imagine at the festival as well as lots of scary, pop up carnival rides.
Am I the only one who thinks those rides are super sketchy?
Anyway, at this festival, they sell peaches by the BOX. Like, huge, heavy boxes that need two people to carry them.
But those are the the absolute best peaches I eat every year. This year, I am definitely going to be making this No Bake Peaches ‘n Cream Dessert (along with probably 400 others, lets be honest).
Doesn’t the words ‘no bake’ just make you smile? Especially when it’s summer time. This dessert will be a go-to peach season after peach season!
How to make No Bake Peaches ‘n Cream Dessert
To make the dessert the first thing to do is to peel and cube the peaches. Use as ripe of peaches as possible.
Next lemon juice and sugar is added to the diced peaches and then that bowl needs to sit for 1 hour. During that hour, the peaches and sugar will react and create a sweet peach syrup.
During the hour, make the crust for the dessert. The crust is made from Keebler’s Pecan Sandie’s cookies. I love that the cookies are not overly sweet. They compliment the peaches extremely well.
Crush the cookies and then mix with melted butter. Press into the bottom of a 9×9 inch pan. (This recipe can definitely be doubled if you’d like a 9×13!)
Place the crust in the fridge until it is needed.
Separate the diced peaches from the syrup. Whisk in a small amount of cornstarch to the syrup. Microwave for 1 minute to thicken the syrup. Cool the syrup down to room temperature.
Take either cool whip or freshly whipped cream and gently fold the thickened syrup into it. Add the peaches to the cream mixture.
Take the crust out of the fridge and then spread the peaches ‘n cream mixture not the crust. Garnish with more crushed cookies.
Keep refrigerated until ready to serve!
No Bake Peaches ‘n Cream Dessert
No Bake Peaches ‘n Cream Dessert is packed full of fresh peaches, a peach infused creamy filling with a sweet Pecan Cookie Crust. This dessert is perfect for a summer night, weekend party or potluck!
Ingredients
- 2 1/2 cups peaches peeled, diced
- 1/2 tbsp lemon juice
- 1/4 cup sugar
- 1 1/2 cups crushed pecan sandies cookies approx 15 cookies
- 3 tbsp butter melted
- 1 tbsp corn starch
- 1 tsp vanilla
- 1 8 oz tub cool whip
Instructions
- Combine the diced peaches, lemon juice and sugar. Let sit for 1 hour.
- Combine the crushed cookies and melted butter. Press into the bottom of a 9×9 inch pan. Refrigerate until needed again.
- Once the hour is up, you should have at least 1/2 cup of ‘syrup’. It’s okay if you have more. If you don’t have 1/2 cup, let it sit a little longer until you have 1/2 cup.
- Whisk the cornstarch into the peach syrup. Microwave for 1 minute. The syrup will thicken. Cool to room temperature.
- Fold the thickened syrup into the cool whip. Add the vanilla and diced peaches. Stir until complexly mixed.
- Spread onto the crust and garnish with more cookie crumbs if desired.
- Keep refrigerated until ready to serve.
More Desserts you NEED to take a peek at!
Chocolate M&M Cookies
Egg-less Cookie Dough
The Everything Cookie
I LOVE seeing my recipes come to life in YOUR kitchen! Take some pics, post to social media and don’t forget to tag me so I can see!
No Bake Peaches 'n Cream Dessert
Ingredients
- 2 1/2 cups peaches, peeled, diced
- 1/2 tbsp lemon juice
- 1/4 cup sugar
- 1 1/2 cups crushed pecan sandies cookies , approx 15 cookies
- 3 tbsp butter, melted
- 1 tbsp corn starch
- 1 tsp vanilla
- 1 8 oz tub cool whip
Instructions
- Combine the diced peaches, lemon juice and sugar. Let sit for 1 hour.
- Combine the crushed cookies and melted butter. Press into the bottom of a 9x9 inch pan. Refrigerate until needed again.
- Once the hour is up, you should have at least 1/2 cup of 'syrup'. It's okay if you have more. If you don't have 1/2 cup, let it sit a little longer until you have 1/2 cup.
- Whisk the cornstarch into the peach syrup. Microwave for 1 minute. The syrup will thicken. Cool to room temperature.
- Fold the thickened syrup into the cool whip. Add the vanilla and diced peaches. Stir until complexly mixed.
- Spread onto the crust and garnish with more cookie crumbs if desired.
- Keep refrigerated until ready to serve.
Delicious!