Instructions
- In a medium bowl, combine 2 cups of graham cracker crumbs, granulated sugar and melted butter.
- Firmly press into a crust in the bottom of 9 x 13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
- In a large bowl beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla.
- Pour in the cold heavy cream and mix on low until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.
- Spread about 1 1/2 cup of creamy filling in a thin layer onto the cooled graham cracker crust. Layer the sliced peaches over the top of the cream.
- Dollop the remaining creamy filling over the top of the peaches and spread carefully to cover the peaches completely. Refrigerate for at least 2 hours, preferably overnight.
- Sprinkle with reserved graham cracker crumbs (you may not use it all), before serving. Cut into pieces, scoop onto a plate and serve.
