At your next BBQ, create a build-your-own s’mores “bar” where guests customize their very own layered s’mores-inspired desserts, starting with a fluffy Vanilla Marshmallow Creme. This twist on the classic peach melba dessert features crushed shortbread cookies layered with chopped grilled peaches and raspberry jam. Photo credit: Nicole Shoemaker from Cooking for Keeps.
For the Vanilla Marshmallow Creme, beat marshmallow creme, cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended.
Spoon 1 tablespoon each crushed shortbread cookies and chopped grilled peaches into each of 8 dessert glasses. Layer each glass with 1/4 cup Vanilla Marshmallow Creme, 2 tablespoons raspberry jam, and 1 tablespoon each crushed shortbread cookies and chopped grilled peaches. Top each glass with 1/4 cup Vanilla Marshmallow Creme. Garnish with peach slices, raspberries and sliced almonds, if desired.
How to grill fruit: Grill peach slices over medium heat 1 to 2 minutes per side or until grill marks appear. To prevent peach slices from falling through the grill grates, thread them onto skewers or place them on a grill pan.