PEACH BAKLAVA ICEBOX CAKE

Peach Baklava Icebox Cake image

Provided by Food Network Kitchen

Categories dessert

Time 8h50m

Yield 6 servings

Number Of Ingredients 6

2 ripe medium peaches, cut into 1/4-inch slices (about 1 1/2 cups)
6 tablespoons honey, plus more for drizzling
1 1/2 cups plain 2 percent Greek yogurt
1/2 cup heavy cream
6 graham crackers (full sheets)
1/4 cup toasted pistachios, chopped

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.