1 (9 inch) prepared graham cracker crust
1 (16 ounce) package frozen peaches, pitted and sliced
3 tablespoons fresh lemon juice
2 1/2 tablespoons lemon zest
1 (8 ounce) can sliced peaches, drained
2 tablespoons lemon zest
1 tablespoon lemon juice
1/4 teaspoon vanilla extract
1 1/2 teaspoons orange zest
1 tablespoon milk
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1 cup sliced pecans
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place peaches in the bottom of a 9x13 inch pan. Set aside.
In a large bowl, mix lemon juice, lemon zest, lemon juice, and lemon zest. Mix until well combined. Pour lemon mixture over peaches.
Place pecans on the bottom of a 9 inch pie pan. Spread peach mixture over pecans.
Bake in preheated oven for 10 to 12 minutes, or until pastry is golden and pecans are tender. Cool completely before cutting into squares.
To serve, spread peach juice over pecans, and spoon whipped topping over pecans. Repeat layers with remaining peaches.
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