Ice Box Cake

By: Trisha

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.