Best Peachy Keen Icebox Cake Recipes

Brown Sugar Peach Icebox Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 7

One 16-ounce frozen pound cake, thawed
One 29-ounce can sliced peaches, drained and juice reserved
1/4 cup peach preserves
Pinch kosher salt
6 tablespoons brown sugar
1 1/2 cups heavy cream
Fresh basil, to garnish

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.

Peachy Keen Icebox Cake Recipe image

Provided by clawson

Number Of Ingredients 5

2 (4-serving size) packages instant vanilla pudding mix
3 cups milk
1 (29-ounce) can peach slices, drained, with 1/2 cup liquid reserved
1 (16-ounce) container frozen whipped topping, thawed
12 graham cracker sheets (32 cookies)

Steps:

In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside. Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches. Refrigerate 4 hours, or until ready to serve.