INGREDIENTS
1/3 c butter, room temperature
2 large eggs, divided
29 oz can light peach slices, drained
8 oz cream cheese, room temperature
1/3 c sugar
1 tsp pure vanilla extract
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray.
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.
Spray a 9x13” pan with nonstick cooking spray.
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy.
Spread over top of peaches.
Sprinkle with reserved crumbs; Bake 30 minutes.
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.
