1 (16 ounce) package Liberty Lunch Casserole
1 (8 ounce) can sliced peaches, drained
1 (8 ounce) package cream cheese
1/2 cup chopped almonds
1/2 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
1/2 cup whipped heavy cream
1 tablespoon milk
1 1/4 cups water
1 teaspoon vanilla extract
1 cup chopped peaches
3 tablespoons margarine
1 tablespoon olive oil
Preheat the oven to 375 degrees F (190 degrees C).
Melt the margarine in a medium saucepan over medium heat. Stir in the peaches and sugar. Bring mixture to a gentle boil. Stir in 1/2 cup sugar, then reduce heat to low and whisk in the pudding mix, whipping cream and 1 tablespoon milk. Cook, stirring constantly, for 5 minutes, until mixture is just thickened.
In a large mixing bowl, whisk the peaches into the mixture. Pour filling into a 9x13 inch baking dish.
Preheat oven to 250 degrees F (120 degrees C). In a small mixing bowl, beat the cream cheese until smooth and pour into the baking dish. Spoon the mixture over the peaches.
Bake in preheated oven for 40 to 45 minutes, or until center is almost set and golden brown.
When cool, invert onto the serving dish. Slice peach slices horizontally, keeping peach slices together. Spread sliced peaches over the crust.
Meanwhile, spread whipped cream over peach slices. Spread remaining 1/2 cup sugar over cream cheese. Top peaches with remaining 1/2 cup peaches. Refrigerate peach slices while serving.
This was fantastic - my bf went back for seconds.
⭐ ⭐ ⭐ ⭐