“Creamy, peachy and crunchy, this is a scrumptious new twist on your average peach cobbler. This recipe is from a former baker at a catering facility. I posted this as a request for dessert to serve a large group; it does serve 24 but can easily be halved and baked in a 13X9 dish to serve 12. I have not actually baked this myself, but I have eaten this, yummmmy! I will do my best on prep/cook estimates, which will include only the ingredient prep and cooking on stove top and baking. It will not include the toasting of the pecans, which is optional, nor will it include the freezing time, which would probably be about 4 hours.”
1 hotel pan

Ingredients Nutrition


  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.

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