Directions:
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a microwave-safe bowl, combine the brown sugar, butter, vanilla extract, cinnamon, salt, and nutmeg. Microwave in 30-second intervals until the mixture is bubbly and the sugar has melted.
Stir in the crumbled graham crackers until well coated.
Spread the mixture onto the prepared baking sheet, sprinkle with granulated sugar, and bake for 10-12 minutes until golden brown. Allow to cool.
In a tall bowl, whip the cream cheese with an electric mixer until smooth. Gradually add the dry pudding mix while continuing to mix at high speed.
Reduce speed to low and slowly add the creamer, a tablespoon at a time, until the mixture is smooth.
Fold in the peaches. Chill until ready to serve or serve immediately.
Just before serving, sprinkle the baked topping over the salad and stir to combine.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Kcal: 350 kcal | Servings: 8 servings
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