Raspberry Peach Icebox Cake
This easy-to-make cake requires no cooking! Layers of raspberry, peach, and white chocolate cream are sandwiched between graham crackers, and then topped with whipped cream, fresh peaches, and raspberries. Serves 6–8
12 ounces white chocolate chips, melted
2 cups cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed and pureed
2 cups whipped topping, with ½ cup reserved for garnish
1 cup frozen peaches, thawed and pureed
1 cup frozen peaches, thawed and pureed 1 box of graham crackers
Fresh peaches, for garnish
Fresh raspberries, for garnish
Mint sprigs, for garnish
Divide melted chocolate, cream cheese, sugar, and vanilla. Place the first half of these ingredients in an electric mixer, fitted with a paddle attachment, with the raspberry puree, and blend until smooth.
Scrape mixture into a large bowl with ½ cup of the whipped topping. Fold together until combined, and set aside. Clean out the mixing bowl, and repeat steps with the peach puree.
Line a loaf pan with plastic wrap, with extra hanging over the pan, and dollop ½ cup of whipped topping on the bottom. Top with graham crackers, and gently press down. Pipe peach layer, top with graham crackers, and gently press down. Repeat this process for raspberry filling, and continue layering until the peach and raspberry creams are gone.
Top the final layer with graham crackers, and cover with plastic wrap. Refrigerate for 24 hours. When ready to serve, uncover the plastic wrap from the top of the loaf pan and invert onto a plate. Remove the pan and plastic wrap. Spread remaining whipped topping, and garnish with peaches, raspberries, and mint before slicing and serving.
Tips: This cake will last for a couple days in the refrigerator for easy prep ahead of time—just remove when ready to garnish and serve.
Courtesy of Reminder Media, American Lifestyle