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.