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Peaches and Cream Cookie Bars

(4)
  4 reviews
  • 15 min prep time
  • 3 hr 0 min total time
  • 6 ingredients
  • 24 servings
  • Pinterest
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  • Save
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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!

Roxana Yawgel Roxana Yawgel
September 20, 2016

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

  • 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.
  • 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
108.0
% Daily Value
Total Fat
7.1g
11%
Saturated Fat
4.0g
20%
Cholesterol
23.1mg
8%
Sodium
74.7mg
3%
Total Carbohydrate
9.8g
3%
Dietary Fiber
0.1g
1%
Sugars
2.7g
Protein
1.5g
% Daily Value*:
Vitamin C
1.50%
2%
Calcium
2.30%
2%
Iron
0.80%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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