Peaches and Cream Pie is a no-bake dessert that is made with a shortbread cookie crust, sweet peach filling, a cream cheese layer, and topped with a homemade whipped topping.
Mix shortbread crumbs and butter in a medium bowl. After it is well combined, press into the bottom and barely up sides of a 9-inch pie plate. Let it chill in the refrigerator while you prepare the rest of the recipe.
In a medium saucepan, add peaches and sugar and mix together. Let the peaches rest in the sugar for 5 minutes.
In a small bowl, combine cornstarch and lemon juice. Mix well and then pour into the peach mixture. Mix to combine everything and then set over medium-low heat. Cook for 7-8 minutes or until the liquid has thickened slightly. Set Aside while you make the whipped cream and cream filling.
Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
In a medium bowl, mix together pudding and half and half. Whisk until well combined and thickened with little to no lumps.
Add in room temperature cream cheese and half of the whipped topping and combine well, removing all lumps. Set Aside.
Spread the peach filling evenly into the prepared crust.
Spread the cream cheese filling over the top of the peach filling.
Spread the remaining whipped topping over the top of the cream cheese filling.
Refrigerate for 3-4 hours.