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!

Serves: 10-12

Ready in: 4 hours, 30 minutes

Ingredients:

• 6 fresh peaches
• 3 cups heavy cream
• 8 ounces mascarpone cheese
• One 5.3 ounce container vanilla Greek yogurt
• ¾ cup sugar
• 1 tablespoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 box graham crackers

Instructions:

1. Using an electric mixer, whip the cream, sugar, vanilla and almond extract until stiff peaks form. Set aside.
   
2. In a medium bowl, combine mascarpone cheese and yogurt with an electric mixer until smooth. Fold into whipped cream and set aside.
   
3. Start assembling your icebox cake by spreading a thin layer of cream mixture along the bottom of a trifle dish, or 8-inch baking 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. 
4. Refrigerate for at least 4 hours, or up to overnight. Serve cold.

For a printable PDF, click here!