Ingredients for Barb S Fresh Peach Torte
- Fresh Peaches
- Mini Marshmallows
- 2 cups graham cracker crumbs
- Butter
- ¼ cup granulated sugar
- 8 ounces Cool Whip, thawed
How to Make Barb S Fresh Peach Torte
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and 6 tablespoons (3 ounces) melted unsalted butter. Add ¼ cup granulated sugar and mix well. Press mixture firmly into the bottom of an 8-inch square baking pan.
- Peel and chop 4 large ripe peaches into ½-inch pieces.
- In a double boiler or heat-safe bowl set over a pan of simmering water, heat 1 cup mini marshmallows until melted and soft, stirring frequently. Remove from heat and gently stir in the chopped peaches.
- Stir in 8 ounces of thawed Cool Whip into the peach mixture until smooth and combined.
- Pour the peach and marshmallow mixture into the prepared graham cracker crust.
- Sprinkle the reserved ½ cup graham cracker crumbs evenly over the top.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the torte to set completely before serving.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
117g
Fat
47g
Carbs
13g
