Sometimes the simplest desserts are the best. My mother taught me how to make this one when I was 7 or 8. I still make it occassionally when I'm entertaining or for a treat for Donna. The quantities of ingredients are a little hard to nail down. In fact, they really don't matter much. Go with what you like.
| Whipping Cream | See note |
| Graham Crackers | See note |
| Canned Cling Peaches | See note |
| Syrup from peaches |
Whip the cream. Set aside.
Crush the graham crackers to form crumbs. A good way to do this is to put them in a plastic freezer bag, burp out the air and roll them repeatedly with a rolling pin. Stop rolling when they form coarse crumbs. It is okay if there are some cracker chunks in the crumbs.
For each serving: Spoon a couple of tablespoons of graham cracker crumbs into a dish. Put some peaches on top of the crumbs. Pour syrup from the peach can over the peaches. Spoon another tablespoon or two of graham cracker crumbs over the peaches. Top with whipped cream.
1: For this dish, I generally do not sweeten the whipped cream. There
is enough
sugar in the graham crackers, peaches and syrup to sweeten the dish.
2: Graham cracker crumbs may be substituted.
3: Use cling peaches in heavy syrup.
1: Puree some raspberries in a blender or by mashing them through a
colander.
Substitute the raspberry puree for the syrup.