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Peachy delight

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Ingredients/Components

sugar - 1 Tbsp
cinnamon - 2 tsp
eggs - 3 item
chopped pecans - 1/4 c
pkg - 1 oz
salt - 1/2 tsp
flour - 1 c
cornstarch - 4 Tbsp
water
baking soda - 1 tsp
melted butter - 1/2 c
all-purpose flour - 1 c
margarine, softened - 1/2 c
ginger - 1 tsp
light cream
double-acting baking powder - 1 tsp
sliced fresh peaches - 3 c
carton whipped topping - 1 oz
freshly grated nutmeg - 1/2 tsp
Fold in whipped topping
Bake at 350° for 20 minutes
persimmon pulp about - 2 c
sugar white or light brown

How to make peachy delight:

Mix all ingredients for first layer and spread in 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool.Second Layer:1 c. sugar3 c. sliced fresh peaches1 (8 oz.) pkg. cream cheese, softened1 (9 oz.) carton whipped topping Cream sugar and cream cheese. Fold in whipped topping. Spread mixture over crust. Top with sliced peaches.Third Layer:1 c. sugar1 1/2 c. water4 Tbsp. cornstarch1 (3 oz.) pkg. peach gelatin2 c. persimmon pulp (about)3 eggs1 1/4 c. sugar (white or light brown)1 c. all-purpose flour1 tsp. double-acting baking powder1 tsp. baking soda1/2 tsp. salt1/2 c. melted butter2 1/2 c. light cream2 tsp. cinnamon1 tsp. ginger1/2 tsp. freshly grated nutmeg Preheat oven to 325°. Put persimmons through a colander. There should be about 2 cups of pulp. Beat in remaining ingredients. One cupful of raisins or nutmeats may be added to the batter. Bake the pudding in a greased 9 x 9-inch baking dish about 1 hour or until firm. Serve with whipped cream.

Recipe categories: Desserts, Cobblers and crisps, Peaches.

Rating:

3.7

Average rating: 3.7, total votes: 7

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Related ingredients:

sugar, vanilla, chopped pecans, sour cream, large egg