Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 (8 oz / 225g) container whipped topping, thawed
  • 3 cups (450g) fresh peaches, peeled and diced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (30ml) water

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of the 9x13 pan using the bottom of a measuring cup.
  2. Beat the softened cream cheese and powdered sugar together until the mixture is smooth. Fold in the vanilla extract. Gently fold in the thawed whipped topping using a spatula until the mixture is a uniform, cloud-like consistency. Spread this evenly over the crust.
  3. Place diced peaches, sugar, and lemon juice in a saucepan over medium heat. Cook for 5-7 minutes until the peaches soften and release their juices. Stir in the cornstarch slurry (cornstarch and water) and simmer for another 2 minutes until the sauce is thickened and translucent. Remove from heat and let it cool completely.
  4. Pour the cooled peach topping over the cream layer, smoothing it with a spatula to the edges. Cover with plastic wrap and refrigerate for at least 4 hours, or until the layers feel firm to the touch.