Peach Beach Dessert
Hey everyone!! It’s been a good weekend. Ever since moving back to the Midwest, I’ve spent my time getting my life together. That’s included (1) organizing my stacks of papers and technological clutter that’s gone unattended for years, (2) deciding to postpone our wedding reception and all the work associated with that, (3) spending time with family that I’ve missed so much.
I’ve been running around in a frenzied daze for a month, trying to do all of the things that I haven’t had the time to do before because of my demanding work schedule. My fiancé tells me that I should just relax, and that I’m going to regret working so much during this precious time that I have off, but I want to get it done before I don’t have the time to do it again. It’s also a shock for me to go from working 12 hours a day without a break to doing nothing, and it’s not so easy for me to just flip the switch to off.
But this weekend, my fiancé and I were able to sit down and work on our marriage retreat online. I didn’t know what to expect, but it was so refreshing. The first thing I realized is that wedding preparation and marriage preparation are two different things, and that I’ve been putting my focus in all the wrong places.
It really put things into perspective, particularly of what is the most important in this life which is love and family. It highlighted the importance of balance in all things. Anyways, the more I worked on it, the calmer I became, and it snapped me out of that frantic mindset. I was able to just sit down and enjoy that time with my fiancé talking about our future family together.
“We believe in seeking the balance between hustle and rest and learning to find contentment in both.”
Magnolia Manifesto, Chip & Joanna Gaines
In between working on the retreat, I also made this recipe, which I’m SO excited to share with you today!! This is a peachy summer dream of an icebox cake/trifle hybrid — no baking required (see another icebox cake favorite here). It’s inspired by a recipe in an old church cookbook that my mom and grandma both loved. It’s classic and nostalgic and reminds me of the 50s for some reason. It definitely would’ve been a light and refreshing treat served at a summer family reunion. Remember those?
The original recipe was a little hard to decipher, and whoever wrote it accidentally put “salt” where they should have put “sugar” (Whoops! Gag. Don’t worry, I figured that one out real quick). But, the end result is so light and creamy and peachy and satisfying. It will leave you wanting more. You’ll reach for spoonful after spoonful.
Someday I hope I can serve this to my future family, served up in a big ol’ dollop, sitting in a lawn chair in the sun (and not 6 feet apart!). And we’ll eat this damn peaches and cream dessert.
Life hasn’t been easy, but the best is yet to come!
Peach Beach Dessert
Ingredients
- 2 cans sliced peaches, drained
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1 egg
- ¾ cup salted butter
- 1 pint whipping cream
- ¼ cup confectioner's sugar
Instructions
- In a pot, combine the egg, butter, and granulated sugar, stirring continuously until it is warm and creamy.
- Make your whipped cream by whisking together whipping cream and confectioner's sugar in a mixing bowl until stiff peaks form.
- Layer your ingredients. First, put 1 cup of graham cracker crumbs on the bottom of a flat pan. Then, spread the egg mixture on top of the crumbs. Place the drained sliced peaches on top of the egg mixture. Then, top the peaches with your whipped cream, followed by another 1 cup of graham cracker crumbs.
- Chill at least 3 hours or overnight prior to serving.