Peaches and Cream Icebox Cake

This peaches and cream icebox cake recipe is perfect for summer. It only takes 5 simple ingredients and doesn't heat up your kitchen. It is great with fresh peaches in season, but it is also wonderful with canned or frozen peaches so you can make it all year long if you want to. Just whip, layer, chill, enjoy!

Prep Time15

Cook Time0

Chill Time6

Total Time6 15

Servings: Servings

Author: Carlee

Ingredients

2 cups heavy cream
½ 14 oz can sweetened condensed milk
½ teaspoon vanilla extract
1½ cups graham cracker crumbs
3 peaches diced

Makes: 8 x 8inch rectangle

Instructions

Put 2 cups heavy cream, ½ 14 oz can sweetened condensed milk, and ½ teaspoon vanilla extract in a large mixing bowl. Beat until it forms stiff peaks, about 4-5 minutes.
Layer about ⅓ of the cream mixture in the bottom of a square baking dish (8 or 9-inch works).
Sprinkle ½ cup of graham crackers over the cream mixture. Then distribute ⅓ of the diced peaches. Continue layering with ⅓ of the cream, ½ cup of graham cracker crumbs, and ⅓ of the diced peaches twice more for a total of 9 layers.
Cover and refrigerate for at least 6 hours (preferably overnight) before serving.

Notes

You can use whole graham crackers instead of crumbs if you prefer. You will need about 1½ sleeves of graham crackers for full coverage.
If you are using canned or defrosted peaches, be sure to drain them well before using.
It is easier to make whipped cream with chilled ingredients. If you can, chill the bowl, the beaters, and the condensed milk for a couple of hours before getting started.

Nutrition

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