1 (6 ounce) can sliced peaches, drained
3 eggs, beaten
1 cup white sugar
1 cup butter
1/2 teaspoon vanilla extract
1/2 cup apricot preserves
1 cup sliced cherries (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat egg whites and peach preserves together until foamy. Pour peach mixture into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove pans from oven and place on wire rack to cool completely.
Remove peach from oven and peel. In a large bowl, whip cream until stiff peaks form. Beat cream cheese until thick and fluffy. Beat egg whites into whipped cream. Add sugar and butter, mixing just until. Turn out onto a large sheet of waxed paper. Spread peach over waxed paper and store in refrigerator.
To make the peach preserves: Mix together apricot preserves and cherries. Spread peach mixture in prepared pans. Allow peach to cool completely before filling.
instead of small cereal pieces,
⭐ ⭐ ⭐ ⭐