I have wonderful memories of sneaking into the orchard, picking the perfectly ripe peaches off the trees and savoring every bite with the sweet juices dripping down my arms as I sat in the shade of the peach tree. My mouth is watering...
My mom would make this dessert every year when the peaches were coming on. I don't have a peach tree so I don't think about making this very often. I just talked with her the other day and she mentioned making it and I remembered how much I loved it. So in the spirit of I-rarely-follow-a-recipe-exactly, I've made some changes.
The original recipe calls for 2 cups powdered sugar, 2 eggs and 1/2 cup butter in place of the Bird's Custard. I used to not care about eating raw eggs, but now it bothers me. So I used the custard. I found it in the baking section or next to the pudding and jello. If you can't find the Bird's, Jello and Junket both make a custard. Two small packages either should work, but it won't be as good. :) Also, I didn't have whipped cream so I used coconut milk. It works basically the same. Refrigerate a can of coconut milk for a few hours. The cream will separate from the coconut water. Carefully spoon the cream off the top, put it into a bowl and whip it as you would whipped cream.
18 oz pkg vanilla sandwich cookies
1 recipe Bird's Custard
6-8 fresh peaches, peeled, pitted and slices
1 pt whipping cream OR 15 oz can coconut milk
Crush cookies in a ziptop bag. Pour crumbs into a 9"x13" baking pan, reserving 1/2 cup for garnish. Make custard according to directions on can. Pour custard over crumbs. Layer peaches on custard. Whip cream, but don't add sugar. Spread whipped cream over peaches. Top with remaining cookie crumbs. Refrigerate for about 2 hours and enjoy!