Apple Snickers Cake

I LOVE going to pick apples and make apple cider!  I have been trying to find some yummy recipes to make with my new apples coming in these next few weeks.  This was my first apple recipe of the season.  It turned out super yummy!  The cake is a spin-off of this Snickers Salad, and makes a perfect end to a yummy meal.  

Apple Snickers Cake

1/3 cup applesauce
1/3 cup plain yogurt (Chobani)
2 eggs
2 teaspoons vanilla
3 cups peeled and diced apples
3/4 cup sugar
3/4 cup brown sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cup chopped Snickers bars, divided
1 cup milk
1 box Jello instant vanilla pudding (3.4 oz.)
1 Cool Whip (8 oz.)

In a large mixing bowl, combine the applesauce, yogurt, eggs, vanilla, and sugars. Beat until creamy. Stir in the diced apples. Combine the flour, baking soda, salt, and cinnamon. Slowly add to the apple mixture until thoroughly combined. Stir in 1 cup of chopped Snickers by hand.

Pour the apple batter into a 9x13 pan that has been sprayed with non stick spray. Bake the cake at 350* for 35 minutes. Remove from the oven and place on a cooling rack. Cool completely.

Whisk together the milk and pudding mix for 2 minutes. Fold in the Cool Whip gently. Spoon on top of the cooled cake and spread out. Place in refrigerator for about on hour to thicken. Serve with extra candy bar pieces. Makes 16 pieces.

Recipe Source:  Inside Bru Crew Life

Fresh Peaches and Cream Pie

I am finally trying so may recipes I bookmarked a LONG while back.  This one was dated 3 years ago, if that gives you any indication!  I have looked at it many times since then, and am not sure why I haven't made it yet.  Oh well...now I have.  I will definitely be placing this on my "to make" list every year, it is soooo good!!

We got some peaches at my local store that looked very promising, so I bought quite a few and have been enjoying when for breakfast with some cottage cheese and Stevia (one of my favorite breakfasts!).  I look forward to peach season around these parts so I can load up on a lot more and continue making delicious treats!

Fresh Peaches and Cream Pie

Time: 1 hour + 1 hour chilling time
Yield: 2 pies

Peach Topping:
1/2 C water
3 T cornstarch
2 large peaches, peeled and smashed up
1 C sugar
1/2 t almond extract
2 T butter
8 peaches, peeled and sliced

Crust:
3 C graham cracker crumbs (about 2 packages)
7 T butter, melted
1/2 C sugar
1/8 t cinnamon
dash salt

Filling:
2   8 oz packages cream cheese, softened
1   16 oz cool whip
2 C powdered sugar
2 t vanilla
dash salt

PEACH TOPPING

1. Place your cornstarch into a small bowl. Pour the 1/2 C water over the top and stir it around until it’s all combined.
2. In a separate bowl smash up the 2 peaches.

3. Put your smashed peaches, sugar, almond extract, butter and cornstarch mixture into a medium sized sauce pan. Stir it all up.


4. Heat up the mixture over medium high. Let it come to a boil while you stir it. Let it cook for about 2 minutes or until it’s nice and thick. Set it aside to cool. Give your self a high five.
CRUST

1. Put all crust ingredients in a medium sized bowl. Stir them around until well combined.

2. Divide the mixture in half. Press each half into a 9 inch pie tin. I like to use a measuring cup to press it in. 

FILLING

1. With electric beaters (or with your stand mixer) beat the cream cheese until smooth.
2. Add the sugar, vanilla, dash of salt, and beat until nice and smooth.
3. Add your cool whip,  Blend it up until it’s fluffy-ish. 

4. Put half of the filling into each crust. Spread it out evenly with a knife.

5. Add the rest of your fresh peaches to the your cooled topping glaze. Stir until combined and pour over the top of each pie. Wrap each pie with plastic wrap and let it chill out in the fridge for at least an hour. 

Recipe Source:  Jamie Cooks It Up

Creamy Berry Salad

I have had this recipe in my files for a long time...I'm talking like 3 years! I am really glad I finally tried this, it is super yummy! It reminds me a lot of a sherbet ice cream I had growing up that had raspberries and bananas in it.  The filling alone is yummy enough to eat on it's own!

I halved this recipe to eat with just my small family, but the full recipe will fill a large bowl, enough for any potluck or party.

Creamy Berry Salad

2 instant cheesecake jello pudding mix
1 8oz cool whip
1 large carton of strawberry yogurt (The big one, 36 oz I think it is)

Mix these ingredients together and refrigerate.

Just before serving, Add:

1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)
bananas

OR use all fresh berries:

2 containers fresh strawberries, 1 pint blackberries, 1 pint raspberries and 2 bananas. Add more as desired.

Mix gently and serve right away!

Recipe Source: Oh Sweet Basil

2 Ingredient Lemon Cake/Bars

I hate to brag for those of you that still have snow on the ground, but we haven't had any since Christmas!  I thought living in Washington we'd get more of it, but nonetheless our grass is bare.  Now that we have been having lots of sunny days and most of them being 60+ degree days I have Spring Fever :)  So for my contribution this week, I'd like to share a delightfully Springtime dessert.  

The stores have been carrying amazing strawberries lately, and when I went though my recipes to try and saw a 2 ingredient lemon cake, I knew what I needed to do.  

This cake is yummy and extremely moist.  You could even just sprinkle it with powdered sugar and call it a lemon bar if you prefer.  Either way, 2 ingredients...come on, you can do this!!!

2-Ingredient Lemon Cake/Bars

1 (1 lb) box angel food cake mix

1 can (15 oz) can of lemon pie filling (I could only find a 20 oz can at Walmart, just didn't use quite all of it.  I used the Wilderness brand)

Mix them together by hand until moist. Be sure not to over stir. Bake in a 9x13 cake pan at 350 degrees until golden brown on the top (about 20 minutes). Cool completely before eating. As they are cooling, you can sprinkle with powder sugar if you wish. They have more of an angel food cake texture than a traditional lemon bar texture.

Recipe Source:  Living Practically

Anyone else experiencing Spring Fever?!

britni

Easy Summer Berry Icebox Cake

 Well, here we are finally all moved in!  I am now writing you from my new home in the middle of wine country in the state of Washington!  I have met some fun people in our short time here and am excited to meet more people and hopefully get used to this country life one of these days!  


When we got here, we were told about an amazing u-pick place that is just 3 miles down the street from our house.  Naturally, we headed down to check it out shortly after that.  They had the most delicious, huge, plump blueberries I have ever seen.  Needless to say, I walked out with over 6 pounds worth of them :)  So over the next few weeks, I will be sharing how I am using up all these yummy berries.  Here's my first one (other than just popping frozen blueberries straight into my mouth all day long!).


This would be great to make on any hot summer day.  It is light and refreshing.  It also comes together in 10 minutes...you can do this!

Easy Summer Berry Icebox Cake

1 Box Graham Crackers 

1 12 oz tub of cool whip 

1 lb strawberries sliced 

1 pint blueberries
1 cup semi sweet chocolate chips or Chocolate Magic Shell Topping.

In an 8x8 or 9x9 baking dish spread a thin layer of cool whip. Then place a single layer of graham cracker squares on top. Then cover them with another layer of cool whip, then place some strawberries and blueberries on top.

Continue to layer graham crackers cool whip and fruit until you have 3 or 4 layers. 

Arrange the fruit on the top layer nicely and then drizzle with the melted chocolate chips, or Chocolate Magic Shell Topping.

Cover and refrigerate atleast 2 hours before serving (I thought letting it sit overnight was much better).

Recipe Source:  A Few Shortcuts

Coconut Cream Fruit Dip

This weekend we got together with friends to relive our cruise experience with our friends.  We had a yummy menu prepared, each item was something we ate on the trip and LOVED.  These were things like yummy tender meat, pickled onions, phenomenal beans and rice, tres leches cake, bread pudding, and my contribution....lots of fruit!

To go along with my yummy fruit, I thought I'd make a new fruit dip containing creme of coconut, which I've never bought before.  It is awesome!  I've seen some drink recipes with this in it, and I'll be trying those soon :)

Coconut Cream Fruit Dip

4 oz cream cheese

1/2 (15oz) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)

1/2 (8oz) tub Cool Whip

Whip the cream cheese with the cream of coconut in a stand mixer until all lumps are gone.  Remove paddle, & fold in cool whip.

Serve with fruit or graham crackers.

Recipe Source:  Dessert Now, Dinner Later

Apple Pomegranate Salad

Last year Thanksgiving was spent with my aunt and uncle down in the Carolinas, and my aunt made a salad very similar to this.  It was very good, but for whatever reason I forgot about it until I saw this recipe extremely similar to it.  I knew I had to try it again!  

Apparently it is a very traditional dish on many Thanksgiving tables, who knew!?  It is a light salad and doesn't make you feel like going into a food coma after eating it.  That would be the turkey's job :)

Apple Pomegranate Salad

1 large Pomegranates 

1 Jonathan, Gala or Jonagold Apple 

1/2 Cup Heavy Cream

3 Tbsp. Sugar 

1 tsp. vanilla 

1/4 to 1/2 cup Roasted Pecans

Cut Pomegranates in half as you would an orange. Over a large bowl turn pomegranate inside out and let the seeds fall into the bowl. Remove all seeds and place them into bowl. Cut the apple into bite sized pieces, no need to peel. Add apple to the pomegranates. Whip Cream until stiff, add sugar and vanilla. Fold cream into pomegranates and apples, sprinkle with pecans. You can also add pineapple tidbits or bananas or mandarin oranges or even mini-marshmallows, but traditionalist only use the 4 ingredients.


Recipe Source: Good Things Utah

Pumpkin Chip Cream Pie

Go on over to Kiki Creates today to see me share some twists on traditional Thanksgiving pies!

Bring on the holiday!  I am so excited to celebrate Thanksgiving with some wonderful families from our ward.  When you are thousands of miles from family, it is always comforting to be able to feel "at home" with friends.    Today I'd like to share with you a yummy pie I came across recently that gives a good twist to a traditional pumpkin pie.  It reminded me of a chocolate cream pie, just pumpkin.  It would be great for someone that doesn't quite like the overwhelming flavor of traditional pumpkin pie.  The little bits of chocolate in it are a nice surprise as well :)

Pumpkin Chip Cream Pie

3/4 cup cold 2% milk

1 package (3.4 ounces) instant vanilla pudding mix 

2/3 cup miniature semisweet chocolate chips 

1/2 cup canned pumpkin 

3/4 teaspoon pumpkin pie spice 

1 carton (8 ounces) frozen whipped topping, thawed, divided 1 graham cracker crust (9 inches)

Slivered almonds and chocolate curls, optional

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set. Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.

Recipe Source:  Taste of Home

Caramel Apple Trifle

First off, I just wanted to let you all know that I am posting over with Kiki today, so click HERE and check it out!  

Here is a ridiculously decadent dessert that tastes like an ooey gooey caramel apple.  And what says Halloween more than caramel apples?!  Is this calorie friendly....not at all.  But hey, sometimes splurging is SOOO worth it!  One of the things I love about trifles is that they look really impressive for any occasion, but are really easy to  put together.


Caramel Apple Trifle

1 baked cake (apple, white, pound, or even angel food cake would be great!)
1 can apple pie filling
1 jar caramel sauce
Apple Cider donuts (approx 4-6 depending on size) (or just use more cake...I think I will next time.  It was a little too sweet with the glazed donuts)
1 large box vanilla pudding, prepared
Coarsely chopped oatmeal cookies (Store-bought is fine)
whipped topping (Cool Whip)

In a trifle pan, layer all your ingredients starting with the donuts, pudding, cookies, caramel, cake, apple pie filling, pudding, cookies…etc.

Continue layering until the trifle dish is full finishing with whipped topping and a drizzle of caramel.  I recommend refrigerating for 2-3 hours in advance)

Recipe Source:  Cookies and Cups

Banoffee Pie

• Bananas. Caramel.  Need I say more?!  I have always heard that sweetened condensed milk magically becomes dulce de leche when cooked long enough, but have yet to try it.  I'm glad I did.  This recipe requires little effort with big-time results, you will not be disappointed :)
• 
  
• Banoffee Pie
• From:  Paula Deen
• 
  
• 1 1/2 cups graham cracker crumbs
• 10 tablespoons butter, softened
• 2 (14-ounce) cans sweetened condensed milk 
• 3 large bananas
• 1 1/2 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 teaspoon vanilla extract

See below for methods to make the Dulce de Leche (I did stove top).

Preheat oven to 350 degrees F (or go the fast route and buy a pre-made crust).

Mix graham cracker crumbs with softened butter and press mixture into 9-inch pie plate. Bake for 5 to 8 minutes.

Once both the crust and toffee filling are cooled, spread half of the filling evenly inside crust. Slice the bananas and layer on top of filling. Pour remaining half of filling over bananas, spreading evenly. Whip the cream with the confectioners' sugar and vanilla (or cheat like I did and use Cool Whip)and spread on top of toffee filling and bananas.

To make the caramel or Dulce de Leche:

Stove Top Method:  Remove the label from can of sweetened condensed milk.  Put in pot and cover completely with water.  Bring to a boil and reduce heat to a simmer.  Cook for 2 1/2 hours (I would say 3 hours, mine came out a little too runny).  Be sure to keep the can totally covered in water to be safe.  The can will burst if it is not completly covered in water the whole time!  Be careful!!  When cooled enough that you can handle with can with your bare hands, it is safe to open.

Crock Pot Method:  Take the label of the can and place in crock pot.  Cover completely with water.  Put lid on and cook on low for 8-10 hours.  Just once again make sure there is plenty of water and the cans are covered the entire time!  Cool before opening.

Oven Method:  Open can of sweetened condensed milk and pour into a glass pie plate.  Cover with tin foil.  Place in a roasting pan and fill pan halfway with water. Place in a 300 degree oven and bake for 40 minutes or until is a rich caramel color.

Wonton Tartlets

Aren't these little babies just adorable!  I knew when I saw these on the cooking club email I would be making them.  I don't know why it took me a year and a half to try them, but I'm glad I finally did.  They were perfect for the bridal shower we just hosted, they were loved by all.  Enjoy :)

Wonton Tartlets

From:  my Cooking Club Archives...thanks Jessica N.!

12-18 wonton wrappers (found in refrigerated section of grocery store)

3 Tbsp. melted butter

1/3 c. brown sugar

8 oz. pkg cream cheese

2 Tbsp. honey

2 tsp. orange or lemon juice

fresh berries (I used strawberries)

cool whip

Brush one side of wonton with melted butter and sprinkle with brown sugar.  Press wonton, butter side UP, into nonstick muffin tin. Bake for 7-9 minutes at 325 until edges are lightly browned. Remove from pan to cool.

In a bowl, combine cream cheese, honey, and juice. Add about 1 cup of Cool Whip to sweeten and lighten the mixture.  Spoon mixture into each wonton. Top with berries, fresh mint, and a dollup of Cool Whip. Can be served immediately or refrigerated for later.

Easy Chocolate Peanut Butter Truffles

While I've been "home" for vacation, I helped host a bridal shower for my sister-in-law.  It gave me the chance to make some yummy new treats which I will be posting over the next couple weeks.


These truffles are super simple, yet impressive!  I love a good chocolate-peanut butter combo.  The truffle is super creamy and delicious.  Enjoy :)


Easy Chocolate Peanut Butter Truffles
From:  Favorite Family Recipes


1 package semi sweet chocolate chips

1/2 cup creamy peanut butter
1 (8 oz.) container of cool whip (left out to room temp.)


Pour the chocolate chips into a microwave safe bowl, then fill a mug half full of water and place both the bowl and mug in opposite ends of the microwave. Stop and stir the chocolate chips every 30 seconds until completely melted. Add the peanut butter and mix well. Then thoroughly mix in the cool whip. Refrigerate for at least two hours until your chocolate mixture becomes firm enough to handle. Roll the mixture into balls (about the size of a rounded tablespoon), then roll the balls into powdered sugar, coconut, or nuts, or dip in chocolate. Return the balls to the fridge. They taste the best if they stay refrigerated.

Frozen Lemonade Pie

Looking for a little something different for a sweet and cool summer treat, I came across this recipe.  It is super simple to make, and the hardest part is waiting for it to freeze!  This had really good lemonade flavor, and hit the spot on a hot, humid day.


Frozen Lemonade Pie
From:  the Food Network


Graham Cracker Crust:


2 cups graham cracker crumbs
1/4 cup granulated sugar
7 tablespoons butter, melted


Lemonade Filling:


One 14-ounce can sweetened condensed milk, chilled
One 12-ounce container whipped topping, thawed
One 6-fluid-ounce can frozen lemonade concentrate, unthawed (I used pink lemonade this time)
1 teaspoon candied lemon peel, for garnish (left these out)


For the crust: Preheat the oven to 350 degrees F.


In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.


For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.


Sprinkle with a little candied lemon peel and serve!

Summertime Strawberry Pie

I love that strawberries are so dang cheap and plump and delicious right now!  I've been able to get through a bunch of my strawberry recipes I've been wanting to try.  This pie is really quick to put together, and is a great alternative to strawberry shortcake if you are looking for something a little different :)

One of the things I have been doing lately with my strawberries is cutting some into fourths, and throwing it into a salad with some chopped romaine lettuce, pecans, and crumbled feta.  Top it with some poppyseed dressing, and you have a fabulous lunch!  Here are a few other ideas to use up some yummy berries....

Strawberry French Toast with Strawberry Syrup
Sweet Berry Bruchetta
Strawberry Petit Fours
Fruit Salsa with Cinnamon Chips
Fresh Strawberry Muffins
Freezer Jam (using jello instead of gelatin)
Lemon Strawberry Pie

Summertime Strawberry Pie

1 - cup granulated sugar
1/4 - cup cornstarch
1/4 - cup strawberry gelatin (jell-o)
1 1/2 - cups water
1 - tablespoon lemon juice
1/2 -teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 - regular pie crust, pre baked

Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper. Let the pie crust cool completely on a wire rack. 

While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. 

Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.

from: Mommy's Kitchen

Lemon Strawberry Pie

 We had some people over for dinner last night and I wanted something simple to make....this won out this time.  It was a quick-fix, and was gobbled up by everyone!  It's a great way to use up some of those strawberries that are so cheap at the stores right now...you can add as much or as little of them as you want!  


Lemon Strawberry Pie

 From:  Our Family Treat

Crust:

1 1/2 cups graham cracker crumbs

1/2 cup sugar

4 tablespoons melted butter

(or be a cheater like me and buy a premade crust :)

1st layer:

4 ounces of cream cheese, softened

1 tablespoon milk

1 tablespoon lemon juice

1 1/2  cups cool whip

2nd layer:

2 small boxes of lemon pudding mix

2 cups milk

Top:

Cool Whip

Strawberries

Combine graham cracker crumbs, sugar and melted butter. Press well into a pie tin. Bake at 350 for 13-15 minutes. Let cool. Beat together cream cheese,  milk, lemon juice and cool whip. Spread over the crust. Then mix together pudding mix and milk. Layer over cream cheese mixture. Then top with cool whip and cut up strawberries. Refrigerate for at least 3 hours before serving.  

Skinny No Bake Cheesecake

Love cheesecake, hate the calories?  Well my friends, I have found the perfect solution for you!  I have been loving this site called Skinny Taste, which has many traditional recipes, only the "skinny" version.  This cheesecake doesn't taste "skinny", but only has 239 calories per slice (another one of the nice features, the calories are calculated for you).  It is lighter than a traditional cheesecake and is simply awesome!  Give this a try with some fresh fruit, you won't be sorry :)

8 oz Cool Whip Free
8 oz 1/3 less fat Philadelphia Cream Cheese
9 inch reduced fat Graham Cracker Crust
1/4 cup sugar
1 tsp lemon juice

In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth. Spoon mixture into pie crust and chill for a few hours, until firm.

"Better Than You Know What" Cake

I have often heard this cake referred to as "Better Than Sex Cake," which I've seen a few variations of, but this one has always been a favorite. I fixed it for the missionaries last night, and had to switch the name to "better than scriptures" cake.  For some reason, the other name didn't seem quite appropriate :)  It is so easy, but oh so tasty.

1 box chocolate cake mix
1 can sweetened condensed milk
1 jar caramel sauce (12 oz)
1 container Cool Whip
2 Heath or Skor candy bars, broken into small pieces (or toffee bits, 1/3 to 1/2 cup)

Bake chocolate cake mix as directed in 9 x 13 inch pan. When done poke holes in cake with wooden spoon handle. Pour 1 can Eagle Brand milk over top, then pour a jar of caramel sauce over milk. Let cool.  Frost with Cool Whip. Crush or break, in small pieces, 2 Heath or Skor bars, sprinkle over top of Cool Whip. Refrigerate. Simple and easy, but very good.

Pistachio Layered Dessert

One of my favorite desserts growing up was Layered Chocolate Dessert, and when I saw this I knew I'd love it!  My hubby LOVES pistachio in every way, shape and form, so I decided to try my favorite with a new flavor, and it was wonderful!  This recipe caught my eye over at Peachtree Cooking.

Crust:

1 1/4 cup flour
1 cup chopped pecans
1 cube butter (room temp) cubed

Mix the flour and butter together and add the nuts. Reserve about 1/4 cup and set aside. Press remaining mixture into a 9x13 pan and cook at 350 for 20 minutes. Cool completely.

Layer One:

8 oz. Cream Cheese, softened
1 cup powdered sugar
1 1/2 c. fresh whipped cream (or use Cool Whip)

Mix together until smooth and spread on the cooled crust.

Layer Two:

1 small package instant pistachio pudding
1 small package instant vanilla pudding
2 1/2 cups milk
1 tsp vanilla

Mix together, cool until thickened (about 2 min.) and spread over layer one. Top the whole thing off with a layer of fresh whipped cream and sprinkle reserved crust mixture on top. Enjoy!

Layered Peach Dessert

Oh peach season....how I've missed you!  This yummy treat reminded me a lot of the Peaches and Cream dessert that I've had numerous times.  This one is definitely worth a try!  I found this one on Creations By Kara.

Crust:

1 pkg. Vanilla wafers, finely crushed

Filling:

1 8 oz pkg. cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 cup butter, softened
10 fresh peaches, sliced

Topping:

1 pt. whipping cream
½ cup sugar
½ tsp vanilla
(I subbed the homemade version for Cool Whip to make it faster)
Place half of the crumbs in a 9×13 pan. Whip cream cheese, sugar, and butter together until smooth. Drop by spoonfuls over the crumbs. Spread carefully using a spoon dipped in hot water. Keep dipping the spoon in the water so the mixture doesn’t stick to it. The crumbs will slide around, but that is okay. It doesn’t need to be perfectly smooth. Arrange the sliced peaches over the top. Whip the cream and add sugar and vanilla. Spread over the peaches. Sprinkle last half of crumbs over top. Cover and chill 8 hours, or over night.