Peaches and Cream Dessert

Ingredients

• 1 package (16 ounces) pecan shortbread cookies, crushed
• ½ cup butter, melted
• 1 cup sugar
• 1 package (3 ounces) peach gelatin
• 2 tablespoons cornstarch
• 1 can (12 ounces) lemon-lime soda
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 carton (8 ounces) frozen whipped topping, thawed
• 6 cups fresh or frozen sliced peeled peaches, thawed
• ⅓ cup pineapple juice

Instructions

1. Combine the cookie crumbs and melted butter. Press into an ungreased 9×13-inch dish.
2. Combine the sugar, gelatin, and cornstarch in a saucepan. Stir in the soda until smooth, bring to a boil, and cook for 5–7 minutes until slightly thickened. Cool to room temperature, stirring occasionally.
3. Beat the cream cheese and confectioners’ sugar until smooth, then beat in the whipped topping. Spread over the crust.
4. Toss the peaches with pineapple juice and arrange them over the cream-cheese layer.
5. Pour the cooled gelatin mixture over the top. Cover and refrigerate overnight.

Makes 15 servings.