No Bake Peach Icebox Cake Food

BROWN SUGAR PEACH ICEBOX CAKE

Brown Sugar Peach Icebox Cake image

This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.

Provided by Ree Drummond Bio & Top Recipes

Categories dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 7

Ingredients

One 16-ounce frozen pound cake, thawed
One 29-ounce can sliced peaches, drained and juice reserved
1/4 cup peach preserves
Pinch kosher salt
6 tablespoons brown sugar
1 1/2 cups heavy cream
Fresh basil, to garnish

Steps:

Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
Slice the cake horizontally into 3 equal slices.
Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.

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