- 3 just-ripe freestone peaches, halved, stone removed
- 6 ounce(s) of cream cheese softened
- 4 crushed Archway Ginger Snap Cookies
- 1 drizzle honey
- Line baking sheet with aluminum foil and place peaches cut side up on pan.
- Divide cream cheese evenly among peach halves filling centers.
- Sprinkle with crushed cookies.
- Bake peaches 375ºF for about 10 minutes until soft.
- Serve warm with drizzle of honey.