Looking for a super quick and easy summer or fall dessert? Try my scrumptious No Bake Peach Icebox Cake! It’ piled high with luscious layers of whipped cream, peaches and graham crackers!
I gotta keep it real you guys. No Bake Peach Icebox Cake is the easiest dessert I’ve made in a LONG time! Last Monday morning I had two appointments and I ended up with about 15 extra minutes between them. I decided I would try and whip up dessert in those few minutes. I’m not even lying when I tell you I made this icebox cake and was out the door and was only two minutes late. That might have something to do with licking the spatula for too long!
Either whip some cream or grab a container of whipped topping. I had to use whipped topping, you know because of the 15 minute time limit. Layer graham crackers over whipped topping. Don’t worry if there are gaps or if they overlap, it’s all good. Spread another layer of whipped topping. Spread peaches on as next layer. Repeat one more time. Then add final layer of graham crackers and another layer of whipped topping.
I sprinkled a little nutmeg because it’s good!
Sometimes I get a little confused when I’m following “layer” recipes so here’s a closeup to help you out. Basically it goes like this…whipped topping, graham crackers, whipped topping, peach pie filling, graham crackers, whipped topping, pie filling, graham crackers, and whipped topping! Got it?
It just so happens that I made my own peach pie filling the day before so I could use it on pancakes, in crepes, and smoothies. I’ll try and make it again and post the recipe because it’s WAY better than store bought and it’s not even hard. If you don’t have homemade peach pie filling chilling in the fridge go ahead and use store bought. It’ll still be good! And no bake? Who doesn’t love that?
- 2 sleeves of graham crackers
- 1 8 oz. container of whipped topping
- 3 cups peach pie filling (I used homemade, if you don't have it you can use a store bought can)
- nutmeg for garnish
- I made my icebox cake in a 9" x 9" pan. This is a no measure recipe. Use your best judgement on how much of whipped topping and pie filling to add to each layer. No matter what it will turn out and be yummy! And if in doubt, be generous with your layers!
- Spread enough whipped topping to cover the bottom of pan (about ½ a cup)
- Layer graham crackers over whipped topping, breaking if necessary to make them fit.
- Spread a layer of whipped topping over graham crackers.
- Next layer is pie filling. Make sure you add enough to reach the edges.
- Add another layer of graham crackers.
- Next is more whipped topping, save enough for the top layer!
- Then another layer of pie filling.
- One more, and the last layer of graham crackers.
- Finish it off with the remaining whipped topping.
- Sprinkle with nutmeg if desired.
Love peaches and want some more?
angie Clancy says
August 17, 2016 at 5:06 pmHi, Was wondering if you posted the homemade peach pie filling yet…. you’re everything is better homemade.. Thanks in advance,
Angie
Amy Engberson says
August 18, 2016 at 1:42 pmThat’s still on my to do list! I need to go to town, 100 mile round trip, and buy some more peaches. Hopefully that will happen soon!
Stephanie says
August 22, 2016 at 1:03 pmMmmm, what a great summer treat!
Amy Engberson says
August 25, 2016 at 8:23 amIt’s a perfect quick and easy summer dessert that you don’t even have to turn the oven on for! I love that about a summer dessert!
Valerie | From Valerie's Kitchen says
August 22, 2016 at 4:53 pmI love how light and summery this looks but that you could make it any time of year. Delicious!
Amy Engberson says
August 25, 2016 at 8:22 amSo true! Using frozen or canned peaches would work just as good. It would be a nice change of pace during the winter and spring too!
Patricia @ Grab a Plate says
August 22, 2016 at 8:18 pmHow great does this look? I absolutely love it! I made a no-bake icebox cake for the first time this summer, and everyone loved it (I really didn’t want to say how easy it was to make)! I can’t wait to try this version with peaches <3!
Amy Engberson says
August 25, 2016 at 8:21 amI’ve stayed away from icebox cakes for a long time because I wasn’t sure how I felt about soggy graham crackers. I finally jumped on the icebox cake bandwagon and realized how delicious they are!I’m hooked!
Kacey @ The Cookie Writer says
August 22, 2016 at 8:50 pmI have such a hard time with no-bake desserts. I feel desserts need to be baked, but with this hot summer, I can see why no-bake desserts exist! This looks fantastic!
Amy Engberson says
August 25, 2016 at 8:20 amNo bake feels a little bit like cheating! Some times that’s all I have time for and it’s so delicious that my “cheating guilt” goes away pretty quickly!
Sabrina says
August 22, 2016 at 10:59 pmI love peach desserts! This one looks fantastic!
Amy Engberson says
August 25, 2016 at 8:18 amMy family eats peaches almost everyday during peach season and this dessert is a favorite!
Dee says
August 22, 2016 at 11:29 pmPeaches are my favorite, and I can’t wait to try this dessert — yum!
Amy Engberson says
August 25, 2016 at 8:18 amPeaches layered with whipped cream really hits the spot!
Cookin Canuck says
August 23, 2016 at 10:28 pmYou can’t beat how quickly this comes together! It looks like the perfect way to take advantage of those summertime peaches.
Amy Engberson says
August 25, 2016 at 8:16 amI’ll hang on to summer as long as I can! Peaches season just doesn’t last long enough!
Nataly says
August 17, 2017 at 6:09 pmA year later and you still don’t have the peach pie filling recipe posted.
What’s the point?
Your recipe looks delicious but I have fresh peaches to use!
Amy Engberson says
August 29, 2017 at 4:04 pmHi Nataly! Would you believe it’s still on my list of things to do along with a million other tasks? Hopefully I will get to it this fall sometime in between doing all the book work for our farm, driving a tractor, and the endless amounts of laundry, dishes, and kid chasing! Please be patient with me and one of these days I will surprise you and get it up! Thanks for stopping by! Hopefully you found some fun recipes!
Mary Beth says
August 19, 2017 at 5:28 pmThis looks delicious and would like to make it tomorrow. How long should it be refrigerated before serving? Should the graham crackers still be a little crunchy or should they be softened by the whipped topping?
Amy Engberson says
August 29, 2017 at 3:53 pmHi Mary Beth! I let it sit in the fridge for at least 3 hours. Longer is fine too. AS it sits the whipped cream will soften the graham crackers creating a little base layer. I actually really love that layer!
Pat Webb says
September 2, 2017 at 6:01 pmTried this and it is delicious
Amy Engberson says
September 4, 2017 at 6:48 pmYay! I’m so glad you love it! It’s one of our favorite summer desserts!
Heather says
October 8, 2018 at 1:43 pmCan you make this and freeze it for future eating?
Amy Engberson says
October 9, 2018 at 6:21 pmI wouldn’t try freezing it because I think it would alter the textures in the icebox cake. The peaches would release too much juice and make it watery too. The good news is that it’s so quick and easy to make it’s really not a hassle to make it a little ahead of time! Enjoy!
Rosemary Wrobel says
January 10, 2019 at 1:55 pmThis is perfect for what I’m looking to do! I bought a can pf peach pie filling today and wanted to make something quick and easy to take on a road trip tomorrow with two littles (grandkids). I will make these in canning jars so they can be closed tight and in single serving sizes. On the road, with a spoon … done! Thank you!!
If I take pictures and want to post about this on my new blog (gingerrosemaryandtime) can I tag you? (Not sure still how all those permissions work.)
Amy Engberson says
January 14, 2019 at 6:14 pmYay! I’m thrilled you found exactly what you were looking for! Making it in individual servings is a great idea!
Yes, you may link your recipe to my post as long as you give me credit for it. Thanks for asking! And congratulations on your new blog!
sylvia Vancouver, BC says
April 12, 2019 at 12:28 amI am wondering where does the icebox cake come from. I thought maybe after you put everything together, you would be putting in the freezer? It sounds like a great recipe and I can’t wait to try it.
Amy Engberson says
April 17, 2019 at 10:22 amI’m not exactly sure where, or when the icebox cake was invented. Iceboxes were used as refrigerators in the olden days. This dessert is assembled, then refrigerated for awhile. I’m guessing that’s why they were called icebox cakes. As it sits the flavors all come together and magical things happen! I hope you enjoy it!