Peach Dessert with Cookies and Cream

Peach Dessert with Nilla Wafer Crust

Peach Dessert with Cookies and Cream

It’s no secret we love our Utah peaches! Brooke has shared her Homemade Peaches and Cream Pie recipe, and Becky’s shared their Peachy Keen Dessert and today I’m sharing our favorite Peach Dessert!

If we weren’t already married when my husband tried this at a family party, I’m pretty sure it would have sealed the deal. He can’t get enough of the stuff–we love us some Peach Dessert!

Nilla Wafer Crust

When they start selling peaches on the other side of the mountain, I start stocking up on Nilla Wafers since they are the only part of this recipe that I don’t keep on hand. It’s not that we don’t like them, they just disappear too quickly if I’m not constantly reminding that they are for Peach Dessert!

fresh peach dessert

Last week we took a drive through the canyon and brought back a half bushel of peaches. They disappear so quickly, peach milkshakes, smoothies, on waffles and pancakes, and of course some made their way into dessert.

Peach Dessert with Cookies and Cream
Recipe type: dessert
  • 1 box Nilla Wafers, crushed (set aside ½-1 cup for the top)
  • 1 cup sugar
  • 1 egg
  • ¼ cup butter, softened
  • 8-10 peaches, peeled and sliced
  • 1 pint whipping cream, whipped to a stiff peak.
  1. Beat the sugar, egg and butter till creamy then add the cookie crumbs. Mix together and press into a 9x13" pan. Add peaches, top with whipped cream and sprinkle Nilla Wafer Crumbs on top. Keep refrigerated.


The Nilla Wafer crust is my favorite part of this recipe, and you may have noticed it has a raw egg. At first this bothered me until I remembered how much cookie dough I eat without thinking twice about it. If raw eggs aren’t your thing then this recipe probably isn’t for you, but if you’re a dough sneaker I promise Peach Dessert will not disappoint!

For the easiest way to peel peaches, check out our post on Canning Peaches.

This recipe is my favorite after it has been refrigerated for a while and is nice and cold.


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  1. Since this does have raw egg, couldn’t you cook the crust for like 10 minutes and once it cools add the peaches and cream? Or does that change the taste? I wouldn’t think it changes anything but what are your thoughts?

  2. The crust recipe sounds like a graham cracker crust recipe, and I make those all the time without egg. I bet it would work great without the egg!

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