Peach Dessert

It's late July and fresh peaches are in season.  I picked up some real beauties at the Durham farmer's market and used them to make my familiy's all time favorite dessert.  Something we just call "Peach Dessert".

How do I begin to describe this dish?  It's the kind of thing you would expect to see at good church potluck dinner.  It's not a pie, it's not a cake, it's not a torte or a trifle or a pudding.  I think the closest thing to categorizing this is to call it an ice box cake.

This recipe comes from Joyce Dekker and the 1983 congregation cookbook from Bethany Reformed Church in Sheboygan Wisconsin.  The dessert consists of crushed Oreo cookies, a rich buttercream icing, loads of fresh peaches and Cool Whip.  It may sound like a strange combination of flavors, but trust me , this is absolutely crave-able and will call you in the middle of the night for just one more tiny spoonful.

 

Bethany Reformed Church, Sheboygan, Wisconsin

Now, a word about Cool Whip.  If you know anything about Mama Ozzy, it's that I love real whipped cream.  I have never been a fan of Cool Whip, but in this particular dish, there's nothing that can compare.  I have made this in the past and used real whipped cream, and it wasn't nearly as good.  I think it's because this dessert must chill overnight before serving, and definitely gets better and better the longer it sits in the refrigerator.  Real whipped cream gets runny and funky sitting this long, Cool Whip on the other hand remains stable and fluffy.  Go with the Cool Whip, just do it.

Peach Dessert
serves 8

4-6 large peaches, peeled and pitted.
1/2 lb. crushed Oreo cookies
1 1/2 sticks salted butter, room temperature
2 cups powdered sugar
1/2 tsp vanilla
2 eggs
8 oz. Cool Whip

Peel and pit the peaches.  To peel peaches simply drop them in a pot of boiling water for 15 -30 seconds.  Run them under cold water and then the skins will easily just slip off.

Crush Oreo cookies in food prcessor until fine.   In a 9x9 square pan or a 7 x 11 rectangular pan, place a layer of the crushed cookies (reserving 1/2 cup for topping).

Line the bottom of the dish with crushed cookies

Combine butter and powdered sugar in a large bowl and beat until sugar is incorporated and mixture is fluffy.  Add eggs one at a time and continue beating until very light and fluffy.  Add vanilla and mix in.  Drop large spoonfuls of buttercream on top of Crushed cookies in pan, and then carefully spread mixture to the sides.

Place large dollops of buttercream on top of the cookie layer...

...then gently spread to corners with a spoon.

Top with sliced peaches, then cover with Cool Whip and sprinkle with reserved crushed cookies.  Cover and chill overnight before serving.  (This dessert must be kept refrigerated because it contains raw eggs.)

Cover buttercream with sliced peaches...

...then cover with Cool Whip and crushed cookies.