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.
My fam may or may not have had 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 it’ll be gone in seconds.
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… but what else is new?
Enjoy it… We sure did!
Smooth as a
Georgia Colorado Peach!
Peach Torte (print this recipe)
- 1.5 sleeves of graham crackers, finely crushed
- ¼ cup sugar
- 1 stick butter, melted
- Mix together and press into 9×13” pan.
- 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.
- 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!