Peach Icebox Cake

Resting Time: Overnight 

Ingredients...

For the Cake:

6 - 8 Peaches, pitted, and sliced  

3 + 1/2cups Whipping Cream 

1/3cup + 2tbsp Confectioners Sugar

1tsp Vanilla Extract 

32-40 Graham Crackers (depending on the size of the cracker)

For the Topping:

1 - 2 Peaches, pitted and quartered, for the top of your cake (set aside)

1/4cup Whipping Cream 

1/4 Cup Graham Cracker Crumbs for sprinkling

9x9 Square Cake Pan or Glass Dish 

Directions:

1. Whip the whipping cream using a stand mixer with whisk attachment, until soft peaks start to form. Add in the confectioners sugar and vanilla extract and keep whipping on medium to high until stiff peaks form. 

2. When ready to put the cake together, add a little of the cream to the bottom of the dish and spread it around to coat the bottom of the dish. Add a layer of the graham crackers, and spread more whipped cream over the layer of crackers. Place a layer of sliced peaches over the whipped cream. Add another thin layer of whipped cream and then another layer of graham crackers; keep going until you reach the top of your dish. End with the final layer of whipped topping. 

3. Place the quartered peaches over the top of the cake, in a design of your choice. Place the cake in refrigerator for a minimum of 4 hours, or overnight. When ready to serve, cut and serve. 

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