Peach Delight Recipe

A slice of layered peach dessert with whipped topping and crumb crust on a white plate.

No ratings yet

This Peach Delight Recipe is a creamy, no-bake dessert with a graham cracker crust, cheesecake filling, and sweet peach topping. Perfect for potlucks!

Prep Time20

Chilling Time6

Course: Desserts

Cuisine: American

Keyword: peach lasagna, peach lush

Servings: servings

Author: Aimee Shugarman

Ingredients

For the Crust

3 cups graham cracker crumbs
2 Tablespoons light brown sugar, packed
½ cup unsalted butter, melted

For the Filling

16 ounces cream cheese (2-8oz packages), softened to room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
16 ounces Cool Whip, thawed, divided
2 cans (21 ounce each) Peach pie filling

Instructions

Grease a 13x9 baking dish with butter or shortening, or line with parchment paper. Set pan aside.
In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until all the crumbs are moistened. Reserve about 1/4 cup of the crust for the topping.
Firmly press the crumbs into the bottom of the prepared baking dish. Freeze crust while you make the filling.
For the filling, combine the cream cheese, powdered sugar, and vanilla extract. Beat for several minutes until smooth and creamy. Fold in 8 ounces of the whipped topping. Spread over the chilled crust.
Pour both cans of pie filling over the cheesecake layer and spread evenly. Then carefully spread the remaining 8 ounces of Cool Whip over the top. Sprinkle with reserved graham cracker crust crumbs.
Cover with plastic wrap and chill for 6 hours (or overnight).

Notes

You'll need about 13 graham crackers for the crust. Or you can buy store bought crumbs.
Keep dessert covered in the refrigerator for up to 5 days. Or freeze for up to 30 days.
Fresh or canned peach slices (drained) can also be used for a slightly different take on the dessert.
See blog post for more tips and tricks.

Nutrition