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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 15 |
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Colorful peach slices and refreshing lemon gelatin take center stage in this creamy dessert from Clara Hunt of Lexington, North Carolina. Ingredients:
1/4 cup butter, softened |
1/2 cup sugar |
1 cup king arthur unbleached all-purpose flour |
1/4 cup chopped walnuts |
filling: |
1 package (8 ounces) reduced-fat cream cheese |
3/4 cup confectioners' sugar |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided |
7 medium peaches, thinly sliced |
glaze: |
3 tablespoons cornstarch |
2 cups water |
1 package (.3 ounce) sugar-free lemon gelatin |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour (mixture will be crumbly). Stir in walnuts. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.
3. For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping. Yield: 15 servings.
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