Contents
- 1 The First Bite That Stole My Heart
- 2 My Messy (But Delicious) First Try
- 3 Why This Dessert Works
- 4 A Slice of History
- 5 Ingredients:
- 6 How to Make No-Bake Peach Yum Yum Delight
- 7 3 Twists on Peach Yum Yum
- 8 Serving & Sipping Ideas
- 9 Storing and Serving Tips
- 10 Quick Fixes for Common Hiccups
- 11 Your Questions, Answered
- 12 Final Thoughts
- 13 No-Bake Peach Yum Yum Delight
The First Bite That Stole My Heart
I still remember my first taste of this dessert. A neighbor brought it to a summer potluck. The creamy layers melted with juicy peaches. The buttery crust crunched just right. Ever wondered how you could turn No-Bake Peach Yum Yum Delight into something unforgettable for your next gathering? That bite made me beg for the recipe. Now, it’s my go-to for lazy weekends. Share your favorite potluck desserts below—I’d love new ideas!My Messy (But Delicious) First Try
My first attempt was… chaotic. I forgot to soften the cream cheese. Lumps everywhere! I also spilled crumbs all over the counter. But here’s the thing: imperfect food still brings joy. My family devoured it anyway. Cooking isn’t about perfection. It’s about sharing love (and maybe laughing at the mess). What’s your funniest kitchen fail?Why This Dessert Works
• The tangy cream cheese balances the sweet peaches. • The fluffy whipped cream lightens every rich bite. Which flavor combo surprises you most? Is it the buttery crust with the fruit? Or the creamy layers? Try swapping peaches for berries—tell me how it goes!A Slice of History
This dessert roots back to Southern church suppers. It’s a twist on classic “Yum Yum” layered treats. *Did you know peach pie filling became popular in the 1950s?* Canned fruit made desserts easy for busy families. Now, it’s a nostalgic favorite. Would you try a vintage recipe like this?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Graham cracker crumbs | 1 ½ cups | about 10-12 graham cracker sheets |
| Salted butter | 6 Tablespoons | melted |
| Cream cheese | 8 ounce block | softened to room temperature |
| Sugar | ½ cup | |
| Heavy whipping cream | 2 cups (1 pint) | |
| Sugar | 3 Tablespoons | |
| Vanilla extract | ½ teaspoon | |
| Peach pie filling | 21 ounce can |
How to Make No-Bake Peach Yum Yum Delight
Step 1 Crush graham crackers in a bag. Use a rolling pin for fine crumbs. Save 2 tablespoons for later. Mix the rest with melted butter. Step 2 Press the crumbs into a 9×9 dish. Make it flat with your hands. Chill while you prep the filling. This keeps the crust firm. Step 3 Beat cream cheese and sugar until smooth. Use a mixer for best results. Set it aside for the next step. (Hard-learned tip: Soften cream cheese fully—no lumps!) Step 4 Whip heavy cream, sugar, and vanilla. Stop when peaks stand tall. Fold it into the cream cheese mix. Gently keeps it fluffy. Step 5 Layer half the cream mix over the crust. Add peach pie filling next. Top with the rest of the cream. Sprinkle saved crumbs on top. Step 6 Chill for 2 hours or overnight. Slice and serve cold. The wait makes it set perfectly. What’s your favorite no-bake dessert? Share below! Cook Time: 2 hours Total Time: 2 hours 20 minutes Yield: 8 servings Category: Dessert, No-Bake3 Twists on Peach Yum Yum
Berry Bliss Swap peaches for mixed berries. Use strawberry pie filling instead. Fresh berries on top add color. Tropical Twist Try mango or pineapple filling. Add shredded coconut to the crust. A splash of lime zest brightens it. Chocolate Lover’s Mix cocoa powder into the crust. Layer with chocolate pudding instead of peaches. Drizzle melted chocolate on top. Which twist would you try first? Vote in the comments!Serving & Sipping Ideas
Top with fresh mint or whipped cream. Serve with shortbread cookies on the side. A scoop of vanilla ice cream works too. Pair with iced tea or lemonade for a non-alcoholic treat. For a grown-up twist, try a peach sangria. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep this dessert in the fridge up to 3 days. Cover it tight to avoid smells. Freezing? Skip the peach layer—it gets soggy. Thaw overnight before serving. *Fun fact: My grandkids sneak spoonfuls straight from the dish!* Double the recipe for parties—it disappears fast. Why this matters: Chilling sets the layers, making slices neat. Ever tried adding a drizzle of honey before serving? Tell me below!Quick Fixes for Common Hiccups
Crust too crumbly? Add 1 more tablespoon melted butter. Cream cheese lumpy? Soften it longer or microwave 5 seconds. Whipped cream won’t stiffen? Chill the bowl and beaters first. Why this matters: Tiny tweaks save time and stress. Share your own kitchen saves in the comments!Your Questions, Answered
Q: Can I make this gluten-free? A: Swap graham crackers for gluten-free crumbs or crushed cookies. Q: How far ahead can I prep this? A: Assemble it 1 day early. Add crumbs just before serving. Q: Any fruit swaps? A: Try cherry or apple pie filling—both work great. Q: Can I halve the recipe? A: Yes! Use an 8×8 dish and halve all ingredients. Q: Lighter cream cheese option? A: Neufchâtel cheese tastes similar with less fat.Final Thoughts
This dessert is summer in a dish—creamy, peachy, no oven needed. *Fun fact: I’ve made it every July since 1998!* Tag Savory Discovery on Pinterest if you try it. Your twists inspire me. Happy cooking! —Elowen Thorn
No-Bake Peach Yum Yum Delight
Description
Enjoy this creamy, no-bake dessert with layers of graham cracker crust, whipped cream cheese, and peach pie filling.
Ingredients
Instructions
- Start by crushing the graham crackers into crumbs. Put 9 graham cracker sheets into a ziploc bag. Pound them with a heavy object (like a rolling pin or flat meat tenderizer). You need enough to make 1 ½ cups graham cracker crumbs.
- Set aside 2 Tablespoons of the crumbs (we’ll use that for the topping.) To the ziploc bag add 6 Tablespoons salted butter, melted with the graham cracker crumbs. Seal the bag and press the bag to combine the butter and graham crackers.
- Spread the crumbs into a 9×9-inch baking dish. Push down with your hands to make a flat layer.
- Next, combine 8 ounce block cream cheese, softened to room temperature with ½ cup sugar. This is easiest if you use a stand mixer or a handheld electric mixer. Set this bowl aside.
- In a separate bowl (to make the whipped cream), combine 2 cups heavy whipping cream, 3 Tablespoons sugar and ½ teaspoon vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP whipped topping. This will take a minute or two on a high speed setting.
- Combine the cream cheese mixture with the whipped cream, by hand, until combined well.
- Spread half of the cream cheese/whipped cream mixture evenly over crust.
- Evenly spread 21 ounce can peach pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved 2 Tablespoons graham cracker crumbs.
- Refrigerate for a couple hours (or overnight) before slicing and serving.
Notes
- For best results, chill for at least 2 hours before serving. You can substitute peach pie filling with other fruit fillings like cherry or blueberry.
Peach, No-Bake, Dessert, Yum Yum, Cream Cheese