Paco's Peach Parfait

Paco's Peach Parfait 

Serves approximately 20 people

2 cans peaches, drained, diced (40 oz. total)

2 to 3 jars maraschino cherries, drained, destemed, deseeded, sliced in half

1 box cream cheese (8 oz. box)

1 cup powder sugar *I've used regular sugar when in a pinch and it works also

1 tub cool whip (16 oz. tub)

1 box peach Jell-O (3 oz. box)

1 bowl small curd cottage cheese (24 oz. bowl)

1 bag miniature marshmallows (10 oz. bag)

2 cup pecan quarters, divided - 1 cup for inside the mix and 1 cup to sprinkle on top 

1. Remove cream cheese from fridge to come to room temp. Remove cool whip from the freezer to thaw. 

2. Dice peaches and add to large bowl with halved cherries. 

3. Add in marshmallows and pecans. Set aside.

4. In a stand mixer bowl, cream together powder sugar, cream cheese and Jell-O on low for 30 seconds, then medium-high for 2 to 3 minutes. Scrape the sides and bottom and mix an additional minute.

5. With a spatula, fold in cottage cheese. Do not use the stand mixer on the cottage cheese; it will break up the curds. 

6. Fold in cool whip. Mix until you no longer see dark and light strips of peach Jell-O. 

7. Pour Jell-O mixture into the large bowl with the fruit and mix well.

8. Pour into a long, rectangular Tupperware dish and smooth out the top. Sprinkle the top with remaining half of the pecans. *like to add my pecan halves on top shortly before I serve.

9. Refrigerate for at least 2 hours before serving.

*for crunchier pecans, wait to add them before serving.

Will last 2 to 3 days in the fridge.