Source  Mel's Kitchen Cafe

Recipe Added:  9/22/2012

Crush graham crackers into crumbs. In a medium bowl, stir together the graham cracker crumbs and sugar. Stir in the butter, melted until combined. Set aside 1/3 cup of the crumbs for later. Press the remaining mixture on the bottom of a 9x13 pan and refrigerate. In a large bowl with a stand or electric mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the heavy cream and mix on low until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy.

Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Sprinkle Fruit fresh on fresh peaches after slicing, to avoid browning. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream to prevent browning. Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for 2 hours or up to 12 before serving. Cut into pieces, scoop onto a plate and serve.

1. http://www.melskitchencafe.com/2012/09/peaches-and-cream-sensation.html