|I know it’s bad form to post a photo of food that’s half-eaten. We couldn’t help ourselves. Sorry!|
This recipe come from our local Baptist church cookbook. The woman who contributed this recipe commented, “This makes a wonderful cool summer dessert.” It also makes a wonderful mid-summer morning pick-me-up.
Yield: 18-20 servings
¾ lb marshmallows
2 Tbsp lemon juice
1 C nuts, chopped (optional)
1 ½ C crushed sandwich cream cookies
1 stick butter, melted
¼ C orange juice
2 C peaches, sliced or diced (drained well if canned)
2 C whipping cream, whipped
½ C graham crackers, crushed
Melt marshmallows in lemon juice and orange juice, and cool. Add peaches, nuts (if using) and whipped cream to cooled marshmallow mixture. Combine cookie crumbs, graham cracker crumbs, and melted butter, and press mixture in bottom of a 9×13 inch pan, reserving some mixture for topping. Pour marshmallow mixture onto crust, top with reserved crumbs, and refrigerate overnight.