Total Time
Prep 10 mins
Cook 0 mins

A refreshing summer salad. From the Southern chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.


  1. Arrange peach halves in 9 x 9 cake pan, hollow sides up.
  2. Mix cream cheese, mayo, pecans, and whipped cream together and pour over peaches Freeze about 3 to 4 hours.
  3. Serve on crisp lettuce leaves.