Peachy Desserts

Here are a couple of real “peachy” desserts for you to try. They are pretty simple to make and are a great try for something a bit different!

PEACH MALLOW PIE

35 large marshmallows
½ cup milk
1 ½ cups frozen sliced peaches, thawed OR 1 pkg.
(10 oz) frozen sweetened raspberries, thawed, drained
1/8 teaspoon almond extract
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 inches)

Place marshmallows and milk in a large microwave safe bowl. Microwave, uncovered, on HIGH for 1-2 minutes. Stir until smooth; set aside. Finely chop the peaches; mash lightly with a fork or pulse in a food processor until finely chopped. Add to marshmallow mixture. Stir in extract. Fold in whipped topping; pour into crust. Refrigerate for 2 hours. YIELD: 6-8 Servings.

Editor’s Note: This recipe was tested in an 850-watt microwave. This recipe has also been used with raspberries and strawberries.


PEACH CAKE

¾ cup cold butter or margarine
1 pkg. (18-½ oz) yellow cake mix
2 egg yolks
2 cups (16 oz) sour cream
1 can (29 oz) sliced peaches, drained
½ teaspoon ground cinnamon
1 carton (8 oz) frozen whipped topping, thawed

In a bowl, cut butter into cake mix until the mixture resembles coarse crumbs. Pat into a greased 13 X 9 X 2 inch baking pan. In another bowl, beat egg yolks; add the sour cream and mix well. Set aside 6-8 peach slices for garnish. Cut remaining peaches into 1 inch pieces; stir into the sour cream mixture. Spread over crust; sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until the edges begin to brown. Cool on a wire rack. Spread with whipped topping; garnish with reserved peaches. Store in the refrigerator. YIELD: 12 Servings.