2 cups (about 2 sleeves) graham cracker crumbs
1 1/2 cups walnuts, ground until almost smooth
1 cup (2 sticks) unsalted butter, melted
8 peaches, peeled and sliced
2 (8 oz.) packages cream cheese, room temperature
1 (16 oz.) box powdered sugar, roughly 4 cups
1 teaspoon vanilla extract
1 1/2 (8 oz.) containers frozen whipped topping, thawed
Preheat oven to 350º F and set a 9×13-inch baking dish at the side of your workstation.
Combine graham crackers crumbs with ground walnuts and whisk in melted butter, stirring until mixture resembles damp sand.
Transfer mixture to greased baking dish and use a flat-bottomed tool (we use a measuring cup) to press crumb mixture into an even layer.
Place baking dish in oven and bake for 10-12 minutes, or until lightly browned. Remove from oven and let cool completely.
In a large bowl or mixer, beat cream cheese until softened and smooth, then beat in powdered sugar and vanilla extract.
Spread cream cheese filling over cooled crust, then arrange peach slices on top of the filling.
Gently spread frozen whipped topping over the peaches into a smooth layer, then refrigerate for at least 2 hours before serving.
Top with more graham cracker crumbs, optional.