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9x13" glass dish
1) 2 cups (252g) graham crumbs
1) ¼ cup (46g) granulated sugar
1) ½ cup (113g) unsalted butter, melted
2) ½ cup (113g) cold water
2) 2 x ¼ oz unflavored gelatin powder
3) ½ cup (113g) hot water
4) 2 cups (467g) peach yogurt
4) 1 cup (229g) sour cream
5) 1 cup (210g) whipping cream
6) 1 tsp. (4g) vanilla extract
7) 343g or 2 cup canned peach, drained

Press (1) onto 9x13" glass dish. Blind bake at 375F for 7 minutes.

In pan heat (3). In a glass measuring cup combine (2) let it sit until gelatin is wet. Microwave for 30 sec until gelatin is dissolved then add into hot water. Heat until completely dissolved. Remove from heat and let it cool until syrupy.

Fold (4) into gelatin mixture and add in (7).

In bowl beat (5) until stiff and add in (6). Fold in with the yogurt mixture.

Pour into glass dish and refrigerate until set.