Gluten Free Peachy Cream Dessert
By Sallie Powell, Gluten Free Goodies
5 cups Vanilla Chex cereal
1/2 cup melted butter
6 peeled and sliced peaches
8 oz cream cheese softened
1 3/4 cup sugar divided
1 teaspoon vanilla
2 cups heavy cream
1 package Knox gelatin
1/4 cup water
In a food processor finely chop the cereal then add melted butter. Press into a lightly oiled spring form pan covering the bottom and halfway up the side of the pan. Bake at 350 degrees for 10 minutes. Cool completely.
Mix the juice from the lemon with the sliced peaches. Place a thin layer of peach slices on top of cooled crust using 2 peaches.
Beat cream cheese and 1 cup sugar thoroughly; add vanilla.
In another bowl whip the cream until stiff peaks form. Combine with cream cheese mixture. Fold in 1 finely chopped peach. Pour over peaches in the crust.
In a food processor puree 1 peach; add 3/4 cup sugar. Put pureed mixture in a saucepan and bring to a boil. Sprinkle gelatin on top of 1/4 cup water to dissolve. Then pour hot mixture into gelatin and stir to combine; cool. Place 2 thinly sliced peaches on top of cream cheese layer and pour peach gelatin over them. Refrigerate until firm: 8-12 hours. ( Great make ahead dessert!)