Peach Icebox Cake with Caramel Drizzle

Prep Time 25 mins
Rest Time 120 mins
Total Time 2 hrs 25 mins
Servings: 12
Calories: 420
Description

A creamy, no-bake dessert layered with whipped cream, tender peaches, and softened graham crackers that transform into a cake-like texture. Finished with a smooth caramel drizzle for added richness.

Ingredients
    Whipped Cream Layer
  • 4 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
    • Peach Layer
  • 6 large peaches sliced or 3 cans peaches drained
  • 1 tablespoon lemon juice
    • Layers
  • 24 graham crackers
    • Caramel Drizzle (Optional)
  • 8 ounces soft caramels
  • 2 tablespoons heavy cream
Instructions
    Whip the Cream
  1. 1
    In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer, start mixing on low speed, then gradually increase to medium-high. Continue beating until soft peaks form and the mixture looks smooth, thick, and fluffy. The cream should hold its shape but still feel light and airy.
    2. Prepare the Peaches
  2. 2
    If using fresh peaches, place the sliced peaches in a bowl and toss with the lemon juice until evenly coated. Let them sit for a few minutes until slightly softened and glossy. If using canned peaches, drain them thoroughly in a colander, then gently pat dry with paper towels to remove excess moisture. Slice if needed, then toss lightly with the lemon juice. The peaches should taste bright and not overly sweet.
    3. Build the First Layer
  3. 3
    Lightly coat the bottom of a 9 x 13 inch baking dish with a thin layer of whipped cream to help anchor the base. Arrange graham crackers in a single layer, breaking them into halves or quarters to fit the dish neatly. The pieces should form a mostly even layer with minimal gaps. Spread a layer of peaches over the crackers, followed by a generous layer of whipped cream, smoothing it gently with a spatula.
    4. Repeat the Layers
  4. 4
    Continue layering graham crackers, peaches, and whipped cream in the same order until you have three layers. Press the crackers lightly into the cream so they make full contact. Finish with a thick, smooth layer of whipped cream on top. The surface should look even and softly swirled.
    5. Chill the Cake
  5. 5
    Cover the baking dish tightly with plastic wrap and place it in the refrigerator. Chill for at least 120 minutes or until the layers have softened and the cake feels set. For best results, chill overnight. The graham crackers will absorb moisture and become tender and cake-like.
    6. Make the Caramel
  6. 6
    In a microwave-safe bowl, combine the soft caramels and heavy cream. Heat in 30-second intervals, stirring between each interval until the mixture is fully melted and smooth. The caramel should be glossy and pourable. Allow it to cool slightly so it is warm but not hot.
    7. Finish and Serve
  7. 7
    Remove the chilled cake from the refrigerator. Drizzle the caramel over the top layer of whipped cream just before serving. Slice into squares using a sharp knife and serve cold. The layers should appear soft, creamy, and well-defined.
Note

Store the cake covered in the refrigerator for up to 3 days. The texture will continue to soften over time.

If the cake feels too soft when slicing, allow it to chill longer to fully set.

If using canned peaches, ensure they are well drained to prevent excess moisture in the layers.

The caramel can be reheated gently if it thickens before serving.

Keywords: peach dessert
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