2 1/2 cups graham cracker crumbs divided
1 stick butter melted
1/4 cup granulated sugar
8 oz cream cheese softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
2 cups heavy whipping cream chilled
5-6 fresh peaches peeled, pitted and sliced thinly
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In a medium bowl, combine 2 cups of graham cracker crumbs, granulated sugar and melted butter.
Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
In a large bowl beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla.
Pour in the cold heavy cream and mix on low until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
Spread about 1 1/2 cup of creamy filling in a thin layer onto the cooled graham cracker crust. Layer the sliced peaches over the top of the cream.
Dollop the remaining creamy filling over the top of the peaches and spread carefully to cover the peaches completely. Refrigerate for at least 2 hours, preferably overnight.
Sprinkle with reserved graham cracker crumbs (you may not use it all), before serving. Cut into pieces, scoop onto a plate and serve.