Peaches & Cream Crunch

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 8 cups rice krispies
• 2 cups pecans, chopped (toast, if desired)
• 2 cups flaked coconut
• 1 cup butter
• 2 cups brown sugar
• 2 cups mini marshmallows
• 2 cups milk
• 2 cups heavy cream
• 1 cup sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch, dissolved in
• 1/4 cup water
• 14 peaches, sliced,with juice
• 24 strawberries, a garnish (optional)

Recipe

• 1 pre bake the pecans, to toast, if desired.
• 2 preheat oven to 350.
• 3 for the crust, on stovetop heat butter and brown sugar, bring to a low boil; meanwhile, combine the cereal, pecans and coconut.
• 4 add the cereal mixture to butter/sugar boil and mix well; reserve 3 cups.
• 5 press the remaining mixture into the bottom of a hotel pan.
• 6 bake at 350 degrees for 5 minutes, then cool.
• 7 for the filling, heat marshmallow and milk until marshmallows melt and mixture is smooth.
• 8 cool this and set aside.
• 9 beat the cream to stiff peaks and fold in the cooled marshmallow mixture.
• 10 spread this over the baked cereal crust and freeze.
• 11 for the topping, combine peach juice, sugar and lemon juice, heat on stove top for 2 minutes.
• 12 add cornstarch and heat until thickened, about 4 minutes.
• 13 add peaches, then cool.
• 14 pour the topping mixture over the frozen filling, and sprinkle with the reserved crumb mixture.
• 15 chill for 30 minutes; cut into squares and garnish with strawberries, if desired.