1st Place - Sonja Lumpkin
Peach Cheesecake Filo Shells
3 – 4 boxes of Mini Filo Shells
2 – 2/12 cups fresh peaches
1 large jar of Peach Jam/Preserves (will need ¼ cup plus 1 cup)
12 ounces cream cheese, softened
1 cup sugar
½ teaspoon vanilla
Preheat oven to 350 degrees.
Beat eggs, cream cheese together. Add sugar and vanilla beating until well blended. Add ¼ cup peach jam/preserves and mix until incorporated. Teaspoon mixture into prepared shells and bake approximately 25 minutes. Remove from oven and cool.
Mix 1 cup jam/preserves with 2 – 2 ½ cups peaches finely diced or chopped in blender.
Spoon about ½ - ¾ teaspoon on top of filled, baked shells. Refrigerate for at least an hour or freeze until serving.
2nd Place - Dwayne Schumpert
Peach Berry Trifle
24 oz. pound cake, cut into small squares
1 ½ t. bourbon (optional)
1 can sweetened condensed milk
4 ½ cups fresh peaches, sliced
3 cups milk
2 - 3 ½ oz. packs instant vanilla pudding
1 - 8 oz. pack cream cheese, softened
1 cup confectioners’ sugar
3 cups strawberries
3 cups blueberries
In a large trifle dish or bowl, line the bottom with 1/3 of the cake squares. Sprinkle with ½ t. bourbon (if desired). Drizzle with 1/3 of the condensed milk. Top with 1/3 of the peaches.
In a mixing bowl, stir pudding and milk well for about 5 minutes. Fold in cream cheese and sugar and mix well. Top the peaches with 1/3 of the pudding mixture. Top the pudding with ½ of the strawberries. Repeat with layers of the cake topped with bourbon and condensed milk, peaches, and pudding. Then use a layer of blueberries (instead of strawberries). Repeat the layers a 3rd time, finishing with blueberries and strawberries on top.