Creamy Peach Delight

I know the calendar says it's fall, but it's been in the 80s here in Denver. And the peaches are at their peak! So it's time for one more summer dessert. We bought a peach tree in the spring and planted it in our backyard. I was happy that we actually got some peaches off of it, and that they ripened before the first frost here in Denver. Regrettably, the peaches were small and few, so I needed to find a new recipe to try since there weren't enough peaches for my favorite peach dessert. I found a recipe on the internet and it was a big hit with our dinner guests. I have altered it slightly so the crust is not so thick (I felt that it overshadowed the peaches, which should be the star). So stock up on some ripe peaches and treat yourself to a last taste of summer!

Creamy Peach Delight
For the crust:
12 whole graham crackers, crushed
1/2 cup butter, melted
1/4 cup white sugar

For the filling:
4 1/2 cups miniature marshmallows
1/4 cup milk
1 pint heavy cream
1/3 cup white sugar
6 large, fresh peaches; peeled, pitted, and sliced.

Directions:
Combine the graham cracker crumbs, melted butter, and sugar. Mix well and press into the bottom of a 9x13 pan, reserving 1/4 cup for topping.

Heat the marshmallows and milk in a pan on the stove over low heat until marshmallows are completely  melted. Remove and cool.

Whip cream until soft peaks form. Add 1/3 cup sugar and whip until stiff peaks form. Mix with the cooled marshmallows. Spread 1/2 of mixture over graham cracker crust. Layer the sliced peaches on top, then cover with the rest of the marshmallow/cream mixture. Sprinkle reserved crust over the top and refrigerate until time to serve.

Creamy Banana Dessert

I got this recipe from my Aunt JoLynn, who is a peach of a person and a wonderful cook. I love to visit her because I know I'll get a great dose of her dry humor and a heaping dose of good food. This dessert is so utterly fantastic, I could eat it every day of my life. Give it a try! You won't be sorry!

Creamy Banana Dessert
Crust:
1/2 cup margarine or butter
1 cup flour
2 Tbsp. sugar
1/2 cup chopped walnuts or pecans

Mix crust ingredients together until crumbly and press into bottom of 9x13 glass dish. Bake 15 minutes at 350 degrees. Cool.

Filling:
8 oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip from 12 oz. container
2-3 large bananas
2 small packages of vanilla pudding (I used one vanilla and one banana cream)
3 cups milk

Mix the cream cheese, powdered sugar, and Cool Whip. Spread over cool crust. Top with cut bananas. Prepare the vanilla pudding with the package mixes and milk. Pour over the bananas. Refrigerate and let set. Spread with remaining Cool Whip and sprinkle with nuts if desired.

Pumpkin Cheesecake

This is fantastically delicious, and a nice twist on pumpkin pie.

Crust:
1 cup graham cracker crumbs
2 Tbsp. sugar
1/2 tsp. cinnamon
2 Tbsp. butter, melted

(Or, use two prepared graham cracker pie crusts that you buy at the store).

Filling:
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1/4 tsp. salt
4 eggs
2 tsp. vanilla
1 cup pumpkin (please use real pumpkin, even though this recipe calls for canned)
1/2 tsp. pumpkin pie spice

For crust: Preheat oven to 350 degrees. Mix crust ingredients together and blend well. Press evenly onto the bottom of a 10" springform pan (or deep pie plate). Bake 10 minutes. Set aside. Reduce oven temperature to 300 degrees.

For filling:
Beat cream cheese with sugar and salt. Add 3 eggs and vanilla and beat. Pour 1/2 the batter into prepared crust. Stir pumpkin, pumpkin pie spice and 1 egg into remaining batter. Beat well. Gently spread pumpkin cheescake batter over regular cheesecake batter. Bake at 300 degrees for 60 minutes or until set in center. Chill before serving.