Dessert aux pêches et à la crème

Ingrédients

• 2 1/2 lbs fresh peaches ((about 7 small or 5 large peaches; 4 1/2 cups peeled and sliced))
• 1 cup granulated sugar
• 1 Tbsp lemon juice
• 2 Tbsp cornstarch
• 0.25 oz packet unflavored gelatin* ((see notes))
• 1/4 - 1/2 tsp almond extract
• pinch of salt
• 11.3 oz package pecan shortbread cookies
• 6 Tbsp butter* ((see notes))
• 8 oz brick cream cheese (softened)
• 1 cup powdered sugar
• 4 oz tub frozen whipped topping (thawed (about 1 1/2 cups))

Préparation

1. 1

   PEACH LAYER: Peel, slice, and dice peaches; be sure to remove and discard the core. Toss diced peaches with the sugar and lemon juice. Place peaches in a large colander and then rest the colander inside of a big bowl to catch the peach juices. Allow 30 minutes for juices to release from fruit.

2. 2

   CRUST: Crush cookies with a food processor or blender until fine crumbs. Melt butter and mix with crumbs. Press into the bottom of an un-greased 9x13-inch baking dish. Bake at 350˚F for 10-12 minutes or until lightly golden brown. Cool completely. (See notes for a no-bake crust.)

3. 3

   CREAM CHEESE LAYER: In a large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Beat in the whipped topping until blended. Spread over cooled crust and chill in the refrigerator.

4. 4

   Measure 1 cup of juice from the drained peaches. If not enough, add water to reach 1 cup. Whisk the cornstarch and gelatin in a small saucepan. Whisk in the peach juice and cook over medium heat until boiling and slightly thickened, whisking constantly. Remove from heat. Add almond extract, and a pinch of salt. Whisk to combine. Cool to room temperature, stirring occasionally, so it doesn't set up inside the pan.

5. 5

   Scoop and arrange the peaches on top of the cream cheese layer. Gently pour the cooled juice mixture over the peaches and refrigerate 4+ hours or overnight.

6. 6

   Cut into squares and serve with extra whipped topping, if desired. Keep leftovers refrigerated.