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Peaches and Cream Cookie Bars

  • Prep 15 min
  • Total 3 hr 0 min
  • Ingredients 6
  • Servings 24

Layer a no-bake cheesecake-inspired filling between two layers of cookie crust and then chill. You've got a delicious summer dessert to enjoy for days! MORE+ LESS-

Ingredients

1 1/2
packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
2
packages (8 oz each) cream cheese, softened
1/4
cup sugar
1/3
cup heavy whipping cream
1
envelope unflavored gelatin
1
can (21 oz) peach pie filling

Steps

Hide Images
  • 1
    Bake 1 1/2 packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies as directed on package. Cool completely. Line 13x9-inch pan with foil or cooking parchment paper, leaving about 1 inch hanging over two sides.
  • 2
    In food processor, place cooled cookies. Cover and process until finely crumbled. Press half of the crumbs in bottom of pan. Set aside.
  • 3
    In large bowl, beat 2 packages (8 oz each) softened cream cheese, 1/4 cup sugar, 1/3 cup heavy whipping cream and 1 envelope unflavored gelatin on low speed until creamy and combined. With spatula, gently fold in 1 can (21 oz) peach pie filling.
  • 4
    Spread mixture evenly in pan. Sprinkle remaining cookie crumbs over filling; press gently.
  • 5
    Cover with plastic wrap; place in freezer 2 hours. Remove from pan using overhanging parchment paper. Cut into 6 rows by 4 rows.

Expert Tips

  • Freeze the extra sugar cookie dough and bake whenever a craving strikes using these baking instructions
  • Swap in your favorite kind of canned pie filling.
  • For a chocolaty touch, use Pillsbury™ Ready To Bake!™ Big Deluxe™ refrigerated chocolate chip cookies with Hershey's™ mini Kisses™ instead of sugar cookies.

Nutrition Information

No nutrition information available for this recipe

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