Peaches and Cream Icebox Cake

Cool, creamy layers filled with sunny peach flavor—without heating the kitchen.

When Central Florida temperatures are at their August peak, the last thing many of us want to do is turn on the oven. This easy icebox cake delivers the comfort of a homemade summer dessert with only a few minutes of preparation.

Layers of fluffy angel food cake, vanilla pudding, creamy whipped topping, and sweet peach filling soften together as the dessert chills. The result falls somewhere between a trifle and a pudding cake: light enough for warm weather, but rich enough to feel like a special treat.

Preparation time: About 15 minutes
Chilling time: At least 4 hours
Yield: Approximately 12 servings

Ingredients

• 1 prepared angel food cake, cut into bite-size cubes
• 1 package instant vanilla pudding mix
• 1½ cups cold milk
• 1 cup sour cream or plain Greek yogurt
• 1 can peach pie filling
• 1 container frozen whipped topping, thawed
• Ground cinnamon, optional

Directions

1. Arrange half of the angel food cake cubes in the bottom of a large serving dish.
2. Whisk together the pudding mix, cold milk, and sour cream until smooth. Spread half of the pudding mixture over the cake, followed by half of the peach filling.
3. Repeat the layers with the remaining cake, pudding mixture, and peaches. Finish with the whipped topping and a light sprinkle of cinnamon, if desired.
4. Cover and refrigerate for at least four hours, or overnight, before serving chilled.

Make it your own: Add toasted pecans between the layers for a little crunch, or substitute cheesecake-flavored pudding for an extra-rich variation. For parties, the dessert can also be assembled in individual clear cups. Keep it refrigerated and enjoy within three days.

Recipe inspiration: Southern Living, “Heaven on Earth Cake”.