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Peach Icebox Cake
Simple flavors combine to make something magical with this no-bake “cake.” Best when made in advance, this peach icebox cake is sure to be the stand-out of any warm weather affair. It can be made in a large cake pan and served by the slice or prepared in a glass trifle dish and simply scooped out to enjoy.
6 fresh peaches
3 cups heavy cream
8 ounces mascarpone cheese
1 ea 5.3 oz container vanilla Greek yogurt
¾ cup sugar
1 tbsp pure vanilla extract
1 tsp pure almond extract
1 box graham crackers
Using an electric mixer, whip the cream, sugar, vanilla and almond extract until stiff peaks form. Set aside. In a medium mixing bowl, combine mascarpone cheese and yogurt with an electric mixer until smooth. Fold into whipped cream and set aside.
Wash and pit the peaches and slice into thin (1/8 inch) slices.
Start assembling your icebox cake by spreading a thin layer of cream mixture along the bottom of a trifle dish. Cover the cream with a single layer of graham crackers and add a layer of peach slices to completely cover the crackers. Repeat this process 5-6 times, ending with cream on top. Refrigerate for at least 4 hours (preferably overnight). Serve ice cold.
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