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Ingredients
  • Crust
  • 2 cups (500 mL) shortbread cookie crumbs (about 10 oz./300 g of cookies)
  • 4 tbsp (60 mL) butter, melted
  •  
  • Topping
  • 2 cups (500 mL) fresh peaches (about 1 large or 2 small peaches), pitted and sliced
  • ⅔ cup (150 mL) apricot preserves
  • 1 tsp (5 mL) cornstarch
  •  
  • Filling
  • 1 pkg (8 oz/250 g) cream cheese, softened
  • ⅔ cup (150 mL) powdered sugar
  • ⅓ cup (75 mL) caramel topping
  • 1½ cups (375 mL) whipped topping
Steps
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