It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Frozen Peach Cheesecake
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- #120942
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/3 cup melted butter
1/4 cup sugar
2 packages (1/2 pound size) softened cream cheese
1 can sweetened condensed milk
2 teaspoons almond extract (optional)
1 1/4 cup graham wafer crumbs
3 cups pared, fresh peach halves
OR
1 can (28 ounce size) canned peach halves (drained)
2 tablespoons lemon juice
2 cups frozen whipped topping (thawed)
directions
Combine butter, crumbs, and sugar. Press on bottom of 9-inch spring form pan. In blender, blend peaches until smooth.
In large mixing bowl, beat cheese until fluffy and smooth. Stir in lemon, almond extract, and peach puree. Fold in whipped topping and pour into prepared pan.
Freeze several hours or overnight. Remove from freezer to refrigerator 15 minutes before serving. Garnish. Freeze leftovers.
added by
AnnMerry
nutrition data
Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
March 18, 2015
Still setting in the freezer, but from the taste and texture of the mixture I'm hopeful it will be amazing!! Very easy to make for a novice like me. For those of you in New Zealand, a Canadian friend of mine "translated" that I should use Milk Arrowroot or Malt biscuits instead of graham crackers, and just regular red top cream that is whipped to death instead of Cool Whip. One thing - I got to the end of the recipe and realised I hadn't used the condensed milk... On checking back, it doesn't actually say where to add it to the cheesecake! It looks like it still worked without it though so I'm crossing my fingers.