I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
Back to Blog
Its been so great to be able to open the windows and let the fresh air flow in, great sleeping weather! After buying several peaches at a time we broke down and bought a crate of them. They taste so good, Pa Lloyd’s favorite is the plain old fashioned bisquick short cake warm out of the oven smothered with cut up peaches and piled high with whipped topping! I like to venture out and try different peach desserts one of which I am sharing with you today! Hope that you enjoy it.
2 cups ( about 2 sleeves) graham cracker, crushed into crumbs .
1 cup walnuts, ground fine
1 cup ( two sticks) melted butter
Combine ( reserve 1/2 cup of crumb mixture for topping later) and transfer to a greased 9x13 baking dish, pressing to a even layer. Bake at 350 degrees for 10-12 minutes, cool completely.
8 peaches, peeled and sliced
2 ( 8 oz. ) packages cream cheese, room temp.
3 cups powdered sugar
1 tsp. vanilla
1 1/2 ( 8oz.) containers frozen whipped topping, thawed
In a large bowl beat cream cheese with a mixer until softened and smooth, then beat in powdered sugar. and vanilla. Spread cream cheese filling over cooled crust, then arrange peach slices on top of filling. Gently spread whipped topping over the peaches into a smooth layer, then refrigerate for at least 2 hours before serving. Top with reserved graham crumb mixture.
Have a great week!