Summer is officially here and staying in the kitchen, slaving by the stove, is the last thing on my mind. All I want is to enjoy refreshing drinks and cold fruity desserts. That’s what summer is for, right? These peaches and cream icebox bars are my new favorite summer treat. They take very little time to put together and since it makes a whole 13 x 9 pan, I have enough bars to cool my family down for a few days. The base of these irresistible bars is crumbled sugar cookies. I love cookies on their own, but this recipe takes ‘em to a whole new level—creating the foundation for the creamy filling. For the filling, you only need 5 ingredients and about 3 minutes of mixing. Doesn’t that sound like the perfect summer recipe? Start by baking 1 and a half packages of refrigerated Pillsbury sugar cookie dough according to package directions. My trick for the remaining cookies is to throw them in the freezer and bake a few at a time for fresh-from-the oven enjoyment later. (You can find baking instructions for frozen cookie dough here.) Cool the cookies completely, then crumble in a food processor. Press half of the crumbs into a 13x9-inch pan you’ve lined with foil. Meanwhile, mix 2 packages room softened cream cheese, ¼ cup sugar, 1 envelope unflavored gelatin and 1/3 cup heavy cream with the paddle attachment until creamy. Then fold in 1 can peach pie filling. Time to assemble the bars. Gently spoon the filling over the bottom crust and spread it evenly in the pan. Sprinkle the remaining cookie crumbs over the filling, pressing gently in so the cookies stick to the filling. Cover the pan with plastic wrap and freeze for at least 2 hours before cutting into bars. The hardest part is definitely waiting for these bars to cool down. My trick is to make them just before bedtime, this way they have the entire night to cool. The next day, you just cut into the bars and enjoy!