Crush one box Nilla wafers, minus 20 cookies. (The whole box is too much!)
1/4 cup melted butter
Pat crumbs in bottom of a 13 X 9" pan, reserving 1/4 cup crumbs for garnish.
1 10 ½ oz. bag mini-marshmallows with
2 Tb. Orange juice and
2 Tb. Lemon juice
1 carton whipping cream, whipped, (or one 8 oz. container Cool Whip) into cooled marshmallow mixture and add
2 ½ cups diced, fresh peaches.
Pour over cookie crumbs.
Sprinkle with reserved crumbs.
Chill over-night and serve.
- Watch the marshmallow, if you try to blend in the whipped cream too soon, it melts. But if you wait too long, the marshmallow sets up and makes it difficult to blend without smashing the whipped cream.
- You can serve it as soon as it sets up and is chilled, but it tastes better the next day!
- You could use filling to fill 2 pre-made, butter cookie crumb pie crusts. Or, I think it would be fabulous to pile all the filling into one baked, 9" pie shell!
- The thought of using blueberries or strawberries intrigues me!?
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