No-Bake Peach Icebox Cake
Looking for a super quick and easy summer or fall dessert? Try my scrumptious No Bake Peach Icebox Cake! It's piled high with luscious layers of whipped cream, peaches and graham crackers!
Servings 9 Pieces
- 18 graham crackers
- 8 ounces whipped topping
- 3 cups pie filling I used homemade, if you don't have it you can use a store bought can
- 1 dash ground nutmeg for garnish
Use either homemade whipped cream (see note below) or whipped topping. Divide topping into four parts. Spread a quarter of the whipped topping to cover the bottom of a 9"x9" square pan.
Layer graham crackers over whipped topping, breaking if necessary to make them fit.
Spread another quarter of the whipped topping over graham crackers.
Gently spread half of the peach pie filling over the whipped topping layer trying not to mix layers.
Repeat steps 2, 3, and 4.
One more (the third layer) of graham crackers.
Finish it off with the remaining whipped topping.
Sprinkle with nutmeg if desired.
You can make this no-bake dessert in a 9"x 9" pan for a thicker dessert, or an 8"x11" pan for a thinner dessert.
I always prefer making my own whipped cream instead of using store-bought whipped topping. This is how I do it.
Make sure the heavy cream is cold. Add all the ingredients to a large mixing bowl. With the whip attachment whip until stiff peaks form. Don't mix too long or it will turn to sweet butter!
- 1 1/4 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Calories: 255kcal | Carbohydrates: 48g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 110mg | Fiber: 2g | Sugar: 23g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg