1. Chop the peaches into bite-size pieces and set aside on a paper towel-lined plate. 2. Whisk together the sour cream, vanilla and cinnamon in a large bowl. 3. Stir in the peaches. 4. Beat the whipping cream and icing sugar in another bowl until stiff peaks form. 5. Fold the whipped cream into the sour cream and peach mixture. 6. Scrape the mixture into the graham crumb crust and spread evenly, smoothing the top. 7. Refrigerate for at least 2 hours or until set. 8. Dust with cinnamon and garnish each serving with fresh mint leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
