How to Make Peach Fluff

If you're looking for an easy, but delicious dessert, you have to try this! Patty Millay of Owensboro has whipped up a recipe that will have your dinner guests (or kids) saying OH MY GOODNESS! Patty says this tasty beauty takes "less than 10 minutes from start to freezer!"

From Patty:

I just couldn't believe this recipe. It's been a long Winter, and I am overly eager for Spring to be upon us. This Peach Fluff is super simple, inexpensive and it took me longer to type this recipe than it did to make a batch! The minute I poured up the first batch, I turned right back around in my kitchen and made a second batch! One will not be enough when people taste this!

Here's how to make Patty's Peach Fluff.

PEACH FLUFF

1 large (29 ounce) can of peaches (halved or sliced, either is fine)

14 ounces of sweetened condensed milk

1 small (8 ounce) tub of whipped topping

1 large (7.56 ounce) chocolate bar - finely chopped

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DIRECTIONS:

Drain your peaches from the juice and let them stand for a few minutes. Add the drained peaches to your blender and pulse until you have a smooth juice consistency. Add 14 ounces of sweetened condensed milk and pulse again until well blended.

Transfer that mixture to a large bowl and gently fold in one small tub of whipped topping. Once everything is well combined, gently fold in your finely chopped chocolate. Transfer to serving dishes and place in the freezer for four hours or overnight.

See, just 10 minutes from start to freezer!

Patty Millay

Additional notes and suggestions from Patty:

If you prefer to make your own whipped topping, you can. Patty has tried that several times and says, "My homemade is just not as good as what you get in the freezer section at the grocery."

If you are watching your fat and sugars, there is a fat-free sweetened condensed milk that you can substitute. There is also a Splenda option that is sugar-free. Patty used sugar-free whipped topping.

There are sugar-free chocolate options available as well, if you prefer.

Patty says It's easiest if you put your chocolate bar in the refrigerator prior to making this dish as chocolate is easier to handle cold.

You may discard the peach juices or save it for another recipe. When blended with butter and cinnamon sugar that makes a nice spread for toast.