Fresh Peach Icebox Cake
A great Summer dessert - whipped cream blended with peach preserves, layered with Ritz crackers, pretzels, toasted pecans and fresh peaches!
Servings: 6
Ingredients
- 2 c. Chilled heavy cream
- 3/4 c. Peach preserves/jam (room temperature)
- ~32 Ritz crackers (about 2 sleeves)
- 2 medium Peaches
- 1/2 c. Pecans, toasted & chopped
- Handful Pretzels, crushed lightly
Instructions
- Line a 9X5 loaf pan with plastic wrap (enough to hang over the sides so it's easier to remove later.
- Place preserves in a mixing bowl and blend with a spoon until smooth.
- Toast pecans over low heat in a skillet; cool and chop.
- Remove skin of one peach and slice thinly; set aside.
- Place pretzels in a small ziplock bag and crush lightly with a rolling pin/pan.
- Whip the cream until soft peaks form. Reserve about 1 cup and refrigerate for serving later.
- Place 8 crackers in the bottom of the lined baking dish.
- Add about 1 cup of cream into the softened jam and mix with a rubber spatula until combined. Fold in remainder of cream and blend until fully combined.
- Spread a layer of cream over crackers. Add another layer of crackers and repeat with cream, then one layer of sliced peach. Keep layering crackers/ cream until you reach the top of the baking dish. Finish with a layer of cream. Cover with plastic wrap and refrigerate at least 5 hours.
- When ready to serve, invert the dessert onto a serving platter and remove/discard plastic wrap. Place in the freezer for 20-30 minutes, to make it easier to slice.
- Remove from freezer. Using remaining/chilled whipped cream, spread a thin layer all over dessert to cover edges for a finished look.
- Slice the remaining peach (skin on) and place on top of dessert. Sprinkle with pecans and pretzels; serve in slices.