Rating: 4 stars
16 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This luscious dessert comes together easily and is the perfect ending to summer supper with friends. Use the softest and juiciest peaches you have, even slightly overripe fruit. For added peach oomph, chop some of the topping and stir it into the filling.

Julianna Grimes
Recipe by Cooking Light August 2014

Gallery

Credit: Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
24 mins
total:
3 hrs 44 mins
Yield:
Serves 10 (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine crumbs and 1/8 teaspoon salt in a food processor; process until combined. Place butter and chocolate in a microwave-safe bowl. Microwave at HIGH 30 seconds, stirring until chocolate is smooth. Add to processor; pulse until combined. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Freeze 20 minutes or until set.

    Advertisement
  • Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping. Carefully spread filling over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 30 seconds or until bubbly. Stir in remaining 1/8 teaspoon salt, schnapps, and juice. Add peach wedges; toss to combine. Arrange the peach wedges over pie. Chill for 3 hours before serving.

Nutrition Facts

195 calories; fat 8.3g; saturated fat 4.6g; mono fat 2.3g; poly fat 1g; protein 3g; carbohydrates 27g; fiber 1g; cholesterol 16mg; sodium 155mg; calcium 41mg.
Advertisement