Ice Box Cake
This recipe features our Georgia peaches from Pearson Farm available every late June through early August. 🍑
It’s also a recipe from YOU! Our awesome Tree-Ripe customers. Send us your recipes at firstname.lastname@example.org. 🙂
1 8 oz block cream cheese – room temperature
1 15 oz can sweetened condensed milk
3 cups whipping cream
24-26 graham crackers (about 3 1/2 packages)
3 cups fresh peaches – peeled and diced (about 4 medium size peaches)
1/2 cup graham crackers – crushed
Peel and dice peaches, set aside.
Using a stand or hand mixer, whip the cream cheese until smooth. Add in condensed milk and whip until thoroughly mixed. Add in whipping cream in a slow stream and whip until stiff peaks form.
In a 9×13 inch pan, spread a thin layer of whipped cream mixture. Layer on 6 crackers and additional small crackers to fill out pan. Carefully spread a layer of whipped cream mixture over crackers. Sprinkle on diced peaches. Repeat these steps 3 times, ending with whipped mixture. Cover and place in refrigerator for minimum of 3 hours or overnight.