NO-BAKE PEACH ICEBOX CAKE
Summer time is the perfect time for No-Bake Peach Icebox Cake. Layers of bourbon and cinnamon soaked ladyfingers, mascarpone cheese and peach pie filling. Make sure you get a little bit of every layer in each bite.
Provided by Julianne Dell
Categories Dessert
Time 4h20m
Number Of Ingredients 13
Steps:
- Place your mixing bowl in the freezer for 5 to 10 minutes to chill.
- In your chilled mixing bowl, combine the mascarpone cheese with about ¼ cup of heavy whipping cream. Beat on medium speed, scraping down the bowl occasionally until the mascarpone cheese reaches a more liquid consistency.
- Add the remaining heavy whipping cream into the chilled bowl and beat on medium-high speed until it starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside in the refrigerator until needed.
- In a separate medium-sized bowl, combine the Lucky Leaf Peach Pie filling together with the sweetened condensed milk and stir together until well combined; the filling will thicken quite a bit.
- Line the bottom of a 9-inch square dish with parchment paper.
- In a small bowl, combine the milk with the bourbon, vanilla, brown sugar and cinnamon and stir until combined.
- Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish with one layer of dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish. You can sprinkle the tops with additional cinnamon if desired.
- Once the bottom layer is built, spread half the mousse over top followed by half of the peach pie filling, spreading evenly.
- Then, add the next layer of dipped ladyfingers followed by the remaining mousse and remaining peach pie filling, spreading evenly.
- Finally, spread the whipped topping evenly on top of the last layer of peach pie filling and dust with cinnamon for garnish. Cover and refrigerate for 4 to 6 hours to allow the layers to set. This dessert must stay refrigerated.
PEACH ICEBOX CAKE RECIPE
This no-bake icebox cake is sure to be the standout of any warm-weather affair. Make it in a glass trifle dish and scoop out helpings, or prepare it in a large cake pan and serve by the slice. No matter which way you serve it, it will be the hit of your summertime get-together. Whether your party is casual or fancy, peaches are always appropriate-especially in the height of peach season. The fresher the peaches, the better, so stop by your local farmers' market or u-pick orchard and take home a basket. With plenty of peaches in hand, you can make peach dishes for your apps, salads, entrees, and desserts. Just don't forget the desserts. This icebox cake will do you proud. When the thought of turning on the oven is enough to make you break out into a sweat, an icebox cake is the obvious choice for a homemade dessert. In the South, icebox cakes are a go-to dessert throughout the year, but especially in the summertime. And this one, with its layers of juicy peaches, silky mascarpone whipped cream, and graham crackers, is perfect for summer parties and impromptu get-togethers because it's so easy to make. You can peel the peaches, or to make this dessert even easier to assemble, simply rub the skins under running water to remove the peach fuzz before slicing the fruit into wedges.
Provided by Southern Living Editors
Categories Cakes
Time 4h20m
Yield Serves 10 to 12
Number Of Ingredients 9
Steps:
- Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form.
- Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture, and set aside.
- Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. (You will have about 8 cups.)
- Spread a thin layer of cream mixture in the bottom of a trifle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers 5 to 6 times, ending with cream mixture. Cover and chill 4 to 12 hours.
- Top with any remaining broken cracker pieces; garnish with mint, if desired. Serve cold.
PEACH ICEBOX CAKE (PEACH REFRIGERATOR CAKE)
This peach icebox cake is refreshing, delicious and easy to make. Use fresh peaches when they're in season, or canned peaches to make this summer dessert any time of the year.
Provided by Jolina
Categories Dessert
Time 8h30m
Number Of Ingredients 6
Steps:
- In a large bowl using an electric hand mixer or using a stand mixer fitted with the whisk attachment, whisk 2 cups heavy cream and 2 tbsp sugar to stiff peaks. Set aside. If not using immediately, chill in the fridge.
- Place a layer of graham crackers at the bottom of a deep 8×8 inch baking dish.
- Evenly spread a heaping cup of cream mixture on top of your graham crackers.
- Assemble a layer of peach slices on top of that.
- Repeat by covering the peaches with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more peaches.
- Chill the peach icebox cake in the fridge overnight or freeze for at least 4 hours (see notes).
Nutrition Facts : Calories 131 kcal, Carbohydrate 8 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 11 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
PEACH ICEBOX CAKE
Make and share this Peach Icebox Cake recipe from Food.com.
Provided by nina6876
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
- Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
- Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
- Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
- Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
- Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
- Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
- Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
- Make Caramel Peach Sauce:.
- Peel peaches. Remove and discard pits and slice each half into 6 wedges.
- Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
- Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
- Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
- Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
- Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
- When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.
Nutrition Facts : Calories 311.4, Fat 14.2, SaturatedFat 1.1, Sodium 80.9, Carbohydrate 41.8, Fiber 4.1, Sugar 37, Protein 8.2
CREAMY PEACH ICEBOX CAKE
Layers of cool and creamy ice cream, sweet pound cake, and juicy fresh fruit hit the spot on a hot day. You only need seven ingredients to create this show-stopping dessert which is guaranteed to be a hit at your next summer party. Here is the secret to getting clean and neat slices: run hot water over the blade of your knife, wipe it with a moist towel, and cut. Do this for each slice. While prep time is only 20 minutes, this dessert needs at least 8 hours of freezing time, so be sure and plan ahead if you want to make this for a gathering.
Provided by Pam Lolley
Categories Cakes
Time 20m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.
- Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours.
- Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes.
- Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.
- Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
PEACH BAKLAVA ICEBOX CAKE
This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.
Provided by Food Network Kitchen
Categories dessert
Time 8h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
- Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
- When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.
EASY ICEBOX CAKE
Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 half cup servings
Number Of Ingredients 6
Steps:
- Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
- Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
- Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
- Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BANANA-PEACH ICEBOX CAKE
Embrace warmer weather with our Banana-Peach Icebox Cake! Made with JELL-O Banana Cream Flavor Instant Pudding, canned peach slices and real bananas, this banana-peach icebox cake is a sweet way to enjoy summertime flavors.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
- Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
- Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
- Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
- Cut reserved peach slices lengthwise in half; arrange over top of dessert.
- Refrigerate overnight.
Nutrition Facts : Calories 200, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.9909 g, Sugar 0 g, Protein 3 g
PEACH-ALMOND CAKE
Our Caramel Peach Sauce is the key to this delicious layered cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Trace two 8-inch circles on each of two 12-by-16-inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
- In the bowl of a food processor, finely grind almonds and all but 1 tablespoon of sugar, about 1 minute. Transfer to a large bowl.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon of sugar, and beat for 30 seconds.
- Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining 4 egg whites until just incorporated.
- Divide the mixture evenly among the 4 traced circles. With an icing or rubber spatula, spread mixture to edge of circles. Bake until lightly browned and a cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking for even browning. Remove from oven, and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchment, and return cakes to wire racks to cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, heavy cream, confectioners' sugar, and vanilla extract. Beat, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until you're ready to assemble the cake.
- Place one cake layer right side up on a serving plate. Brush lightly with peach schnapps, and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree (reserved when making caramel peach sauce) to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top, and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps, and spread remaining mascarpone cream over the top. Insert 4 or 5 cake testers into the cake, and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
- When ready to serve, remove the plastic wrap and cake testers. Lift peach pieces out of the sauce, and arrange on top of the cake. Serve remaining sauce on the side, or spoon over cake slices.
PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE
A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.
Provided by Kendra Vaculin
Categories Pecan Milk/Cream Jam or Jelly Vanilla Summer Ice Cream Dairy Quick & Easy Fourth of July Mother's Day Father's Day Labor Day Memorial Day Nut Peach Dessert Frozen Dessert
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
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