I’ve been retyping a handwritten spiral notebook of desserts that my wonderful mother put together for me when I married. On the front cover she wrote “Favorite Cakes, Desserts, Pies & Cookies” and the date on the bottom right corner is October 1981. Needless to say, this book is about to fall apart being nearly 30 years old. And, before it falls apart; I’m retyping each page and putting them on Tastebook. When it is finished, I’ll share my account so others can print the book if they want to.
Today I found another recipe for peaches. The fresh peaches in Arkansas are wonderful this year. This is another refrigerated dessert that is perfect for summer. It is wonderful!
Mimi’s Peach Dessert
Mix: 2 cups flour
2 sticks margarine
1 cup chopped pecans
Pat into bottom of a 9 X 12 baking dish. Bake at 350 degrees until golden brown. Cool.
Mix: 1 package (8 oz.) cream cheese
1 box powdered sugar
2 envelopes Dream Whip (prepared according to directions on box)
Mix until smooth and pour over cooled crust. Chill while preparing topping.
Mix in a heavy saucepan:
1 1/4 cups sugar
3 heaping tablespoons cornstarch
Juice of 1 lemon
1 1/2 cups water
Boil until thickened. Add Fruit **(see note) and food coloring if desired after cooling. Pour over cream cheese filling and chill for several hours before serving.
**Note: You can use fresh peaches or fresh strawberries.