Ginger Peachy Shortcake
9 Aug 2010
|Gingerbread mix||14 1⁄2 Ounce (1 Package)|
|Chilled whipping cream||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Instant coffee||1 Teaspoon|
|Sliced sweetened peaches/1 can of 29 ounces sliced peaches, drained||4 Cup (64 tbs) (Fresh)|
Bake gingerbread mix as directed on package.
In chilled bowl, beat whipping cream, sugar and coffee.
Cut warm gingerbread into squares; split each square in half.
Fill and top with whipped cream and peaches.
Ginger Peachy Shortcake Recipe