Peaches & Cream Crunch
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
1 hotel pan
- Serves:
- 24
ingredients
-
Crust
- 8 cups Rice Krispies
- 2 cups pecans, chopped (toast, if desired)
- 2 cups flaked coconut
- 1 cup butter
- 2 cups brown sugar
-
Filling
- 2 cups mini marshmallows
- 2 cups milk
- 2 cups heavy cream
-
Topping
- 1 cup sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch, dissolved in
- 1⁄4 cup water
- 14 peaches, sliced,with juice
- 24 strawberries, a garnish (optional)
directions
- Pre bake the pecans, to toast, if desired.
- Preheat oven to 350.
- For the crust, on stovetop heat butter and brown sugar, bring to a low boil; meanwhile, combine the cereal, pecans and coconut.
- Add the cereal mixture to butter/sugar boil and mix well; reserve 3 cups.
- Press the remaining mixture into the bottom of a hotel pan.
- Bake at 350 degrees for 5 minutes, then cool.
- For the filling, heat marshmallow and milk until marshmallows melt and mixture is smooth.
- Cool this and set aside.
- Beat the cream to stiff peaks and fold in the cooled marshmallow mixture.
- Spread this over the baked cereal crust and freeze.
- For the topping, combine peach juice, sugar and lemon juice, heat on stove top for 2 minutes.
- Add cornstarch and heat until thickened, about 4 minutes.
- Add peaches, then cool.
- Pour the topping mixture over the frozen filling, and sprinkle with the reserved crumb mixture.
- Chill for 30 minutes; cut into squares and garnish with strawberries, if desired.
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Reviews
-
I am not too sure if this is a frozen dessert and if the peaches are fresh or canned. But I have made it twice now, because after the first time it was addicting. Too bad I always wait until the end of peach season to make it. I made a half batch both times. After using fresh peaches, which I had no juice from them, and topping it, I have always put it into the frig.
RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
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