Peaches and Cream Icebox Cake

Peaches and Cream Icebox Cake

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Yeah for summer, and creamy, dreamy peaches and cream! This slim (160 calorie!) icebox cake is show-stopping in every way – and it couldn’t be any easier to make.

Graham crackers provide the “cake” layers while instant pudding provides the oomph for the fool-proof luscious cream filling. Add a couple of layers of fresh peaches and a creamy topping and you’ve got no-bake summer dessert that will impress the fussiest of guests. (The happy mouths in my house dropped when I told them a serving had fewer calories and less added sugar than the smallest scoop of ice cream at the ice cream shop.)

And of course, with fresh peaches in season now is the perfect time to make this beat-the-heat icebox cake. Fresh mint is optional as a garnish but we found it a sensational added flavor when eaten with the sweet fresh peaches and cream topping.

NOTES: The easiest, neatest, way to peel peaches is as follows. With a knife make a small X at the bottom of each peach. Plunge them into a pot of simmering water for 60 seconds, and then immediately plunge them into a bowl of ice water. Wait 10-15 seconds and then simply slide off the skin.

Makes 8 Servings


1/2 cup 1% milk
2 tablespoons (1/2 package) sugar-free instant vanilla pudding
1/4 teaspoon vanilla
1 8-ounce container light whipped topping, thawed and divided
1/3 cup no-sugar-added or reduced sugar apricot jam
9 full graham crackers (18 squares)
2 1/2 cups fresh peach slices (3-4 large peaches)*
Fresh mint (optional garnish)


1. Place the milk and vanilla in a small bowl. Sprinkle the pudding into the milk and whisk until smooth. Let set for 5 minutes (or until thick). Whisk in 1/2 cup of the topping, and then fold in 1 additional cup. Set aside.

2. Place the jam in a small microwave-safe bowl and microwave on high power for 15 seconds, or until melted. Break the sheets of graham crackers in half. Arrange 9 (of the 18) squares on the bottom of an 8-inch square pan. (Note: there will be a small space between the crackers.) Brush ~ 2 tablespoons of jam on the crackers and top with the pudding mixture. Evenly layer 1 1/2 cups of the peach slices on top.

3. Repeat with remaining crackers and jam. Cover the jam with the remaining 1 1/2 cups of topping. Arrange the remaining peaches on top and glaze them with the remaining jam. (Reheat the last of the jam as needed so you can brush it across the peaches. The coating ensures the peaches do not brown. You can also simply top with the remaining peach slices closer to serving time).

4. Cover the cake with plastic wrap and place in the refrigerator for 8 hours or overnight. Garnish with fresh mint, if desired, prior to serving.

Marlene Says: This cake is best eaten within two days of being made as the crackers continue to soften and get mushy.

NUTRITION INFORMATION PER SERVING: (1 piece) Calories 160 | Carbohydrate 25g (Sugars 12g) | Total Fat 4g (Sat Fat 2.5g) | Protein 2g | Fiber 1.5g | Cholesterol 0mg | Sodium 180mg | Food Exchanges: 1 Carbohydrate, 1/2 Fruit | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 4    Smart Points: 6**

* Depending on your diet, feel free to fill up the entire top with additional peach slices or some tasty blueberries. Adds minimal calories and 0 Smart Points!

** The gms of sugar and calories contributed by the peaches were subtracted from the above nutrition information (as per the WW guidelines) for the calculation of the “smart points.”

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