No-Bake Creamy Peach Melba Dessert

Ingredients

• 3.5 oz cream cheese (full-fat recommended - slightly less than 1/2 of a standard block)
• 1/3 cup icing/confectioners' sugar
• 1 teaspoon vanilla
• 1 1/4 cups heavy whipping cream (35% b.f.)
• 8 Digestive cookies (biscuits) (*see Note 1 below)
• 2 fresh peaches (peeled or unpeeled and thinly sliced *see Note 2 below)
• 1/2 pint fresh raspberries
• additional fresh peach slices
• additional fresh raspberries
• flaked almonds

Instructions

1. 1

   Add the 3.5 oz cream cheese, 1/3 cup icing/confectioners' sugar and 1 teaspoon vanilla to a stand mixer fitted with the paddle attachment (or use a bowl and an electric beater). Mix well until smooth and creamy. Set aside.

2. 2

   In a clean bowl, whip the 1 1/4 cups heavy whipping cream with an electric beater until soft peaks form.

3. 3

   Add a spoonful of the whipped cream to the bowl with the cream cheese mixture and stir in to lighten. Add the remaining whipped cream and use a spatula to gently fold the whipped cream into the cream cheese mixture until smooth and well combined.

4. 4

   Gather 4 dessert cups with sides about 2" high.

5. 5

   Spoon some of the cream mixture into each cup and use a spoon to spread it into a thin layer. Top the cream layer with a Digestive cookie, then top with a thin layer of cream mixture. Add a layer of sliced peaches and about 4 fresh raspberries, then top with more of the cream mixture. Add another Digestive cookie, then top with the remaining cream mixture.

6. 6

   Cover the dessert cups with plastic wrap and refrigerate 4-6 hours before serving.

7. 7

   To serve, top with additional fresh peach slices and a fresh raspberry, then scatter with flaked almonds.