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A dreamy, creamy, fruity dessert — no oven needed!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs

• 1/2 cup unsalted butter, melted

• 1/4 cup granulated sugar

For the Filling:

• 16 oz (450g) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup whipped cream

• 2 cans (15 oz each) peach slices, well drained

For the Topping:

• 1 can (8 oz) crushed pineapple, drained

• 1 package (3.4 oz) instant vanilla pudding mix

• 1 cup milk

• 1 cup whipped cream

• Fresh peach slices (for garnish)

‍ Instructions

1. Make the Crust
   In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly moistened.
   Press firmly into the bottom of a 9×13-inch dish to form a crust. Set aside.

2. Prepare the Filling
   In a large bowl, beat the softened cream cheese until smooth.
   Add powdered sugar and vanilla extract, then mix until creamy.
   Fold in the whipped cream gently until well combined.
   Spread the cream cheese mixture evenly over the prepared crust.

3. Layer the Peaches
   Arrange the drained peach slices evenly over the cream cheese layer.

4. Make the Topping
   In a clean bowl, whisk the instant vanilla pudding mix with milk until thickened (about 2 minutes).
   Fold in the whipped cream and the drained crushed pineapple.

5. Assemble
   Spread the pudding mixture over the peach layer.

6. Chill
   Refrigerate the cake for at least 4 hours (or overnight) to fully set and firm up.

7. Garnish & Serve
   Before serving, top with fresh peach slices for a beautiful finish.
   Slice into squares and enjoy cold!

Details:

• Prep Time: 20 minutes

• Chilling Time: 4 hours or overnight

• Yield: 12 slices

Tips:

• Want extra crunch? Add chopped nuts (like pecans or almonds) on top before chilling.

• Make it tropical: Add a few coconut flakes with the pineapple layer.

• Use light cream cheese and whipped topping for a lower-calorie version.