My stepmom Esta and I made this torte.

Fact is, it’s pretty much a no-bake cheesekcake or cream pie, or whatever you wanna call it.

With fresh Colorado peaches.

I’m talkin about the juice-running-down-your-chin-n’- forearm-when-you-bite-in, kind o’ peaches.

You want to hear how yummy this is?!

We brought this wonderful creation over to my grandparents house. My dad and grandparents all decided they wanted a little snack and peach torte was sounding like the answer.

Yes, my fam might have ate dessert before AND after dinner. Little piggies we are.

My brother and my soon-to-be sis in law were also there (hey guys)! The three of us were pretending like we were going to watch these people eat this dessert and we would have a “little” later, after dinner.  Yeah, that lasted about 3 minutes and then we all might as well have been face first in this dessert.  Holy goodness! I’m sure not good at dealing with temptation. Stick a piece of this torte in front of my face and I’ll, well, most likely eat it. Mmm, I sure hope this is as good with ______ peaches…

The funny part is, my almost sister-in-law “doesn’t didn’t like cheesecake”. Try it, you must.

And if this doesn’t say enough about this dessert, I’m not sure what will. Except that my dad licked the plate. Oh wait, that doesn’t say much.

Enjoy it…We SURELY did!

Smooth as a Georgia Colorado Peach!

Peach Torte (print this recipe)

Crust:

1.5 sleeves of graham crackers, finely crushed

¼ cup sugar

1 stick butter, melted

Mix together and press into 9x13” pan.

Torte/Cheesecake:

2 (8 oz.) packages cream cheese, softened

1 (16 oz.) package Vanilla CANDIQUIK Candy Coating

1 (3 oz.) package vanilla Jell-O instant pudding

1 (8 oz.) container cool whip or whipped topping

Place softened cream cheese and dry vanilla pudding in a large bowl.

Melt Vanilla CANDIQUIK according to package directions. Pour CANDIQUIK into the large bowl, over the cream cheese and dry pudding; blend until smooth.

Add cool whip, ½ of a container at a time and mix until smooth. Spread mixture over graham cracker crust.

Topping:

½ cup peach juice +1 cup water

1 1/2 cups sugar

5 1/2 Tablespoons corn starch

2 Tablespoons corn syrup

Pinch of salt

3 oz. package peach Jell-O

4 cups fresh peaches, sliced/diced

Drain ½ cup of juice from peaches and mix with 1 cup of water. In a medium sauce pan, cook together with sugar, cornstarch, corn syrup, & salt until thickened and clear.  Remove from heat and add peach Jell-O.  Stir until dissolved.  Cool.  Add sliced peaches and stir well.  Pour over cream cheese layer.  Refrigerate for 2 hours before serving, allowing the topping to set.

Note:  Depending on how many peaches you use, you may need to increase the corn starch.

Happy Baking Friends!

Wednesday, August 3rd, 2011, 11:48 am   |   Cakes, Cheesecakes & Pies, Uncategorized  |  RSS feed |  Respond  |  Trackback