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Peach Teddy Graham Icebox Cake

Get ready for your next summer go-to dessert, a peach Teddy Graham icebox cake. It’s no bake, so easy to assemble, and only takes a handful of ingredients. You get some nostalgia from the Teddy Grahams, freshness from the peach, and decadence from the whipped cream – what a combo!

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An aerial shot of a peach Teddy Graham icebox cake with a small bowl of Teddy Grahams in the top left corner and a large bowl of peaches in the top right corner.

I knew I wanted to make my own version of an icebox cake since discovering them online recently. They are so insanely versatile and you can really make them with anything that floats your boat. Peaches are one of my two favourite summer fruits (the other being watermelon), so I knew I wanted to include those. Plus peaches and cream are a match made in heaven. The cookie was the hardest decision for me to make, I wanted something on the simple side but also a little different. Teddy Grahams are the perfect combination of comforting and subtle yet delicious, and they’re a childhood favourite of mine. Besides that, they’re so friggin cute and look great on the cake.

Ingredients

  • whipping cream
  • vanilla extract
  • icing sugar
  • peaches 
  • honey Teddy Grahams

How to make a peach Teddy Graham icebox cake

The only thing you really need to make for this recipe is the whipped cream, everything else is just assembly. I like to make the whipped cream first so that it’s ready for me when the layering portion of the recipe comes in. Add your whipping/heavy cream, icing sugar, and vanilla extract to a stand mixer with the whisk attachment. Whip on medium-high until you see medium peaks and the cream can hold its own shape.

For the cake itself, first put down a layer of Teddy Grahams. Make sure that the bottom of your pan is as covered as possible and all the cookies are flat. Next, put down a layer of whipped cream and smooth it out as much as possible. I like to put a few globs of whipped cream on first and then spread it out with an offset spatula. It’s a little tricky to do this on the first layer because the cookies like to stick to the cream and come off of the pan. Work slowly in small sections at a time and add more cream as needed.

Next is the peach layer. I personally found that chopping up my peaches and adding as many as possible to the pan was my preferred method. You could absolutely slice them or use any other cutting method because in the end they will still taste like peaches! You can also use fresh or canned here. I chose canned because they’re always nice and juicy, and you can find them any time of the year.

Then another cream layer, and then another Teddy Graham layer. The top layer of Teddy Grahams would be a perfect opportunity to add a design or make something cute if that’s your jam, I just stuck with a classic grid pattern. And now you have yourself a peach Teddy Graham icebox cake in no time!

A finished peach Teddy Graham icebox cake with a bowl of peaches in the top right corner.
A slice of peach Teddy Graham icebox cake in front of the rest of the cake, a small bowl of Teddy Grahams and a large bowl of peaches.

Peach Teddy Graham Icebox Cake

Get ready for your next summer go-to dessert, a peach Teddy Graham icebox cake. It’s no bake, so easy to assemble, and only takes a handful of ingredients. You get some nostalgia from the Teddy Grahams, freshness from the peach, and decadence from the whipped cream – what a combo!
Prep Time30 minutes
Chill Time4 hours
Total Time4 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: easy treats, icebox cake, peach teddy graham icebox cake
Servings: 1 cake (about 9 pieces)
Author: Gianna

Ingredients

  • 2 cups whipping/heavy cream
  • 2 tsp vanilla extract
  • 2 tbsp icing sugar
  • 1 bag of honey Teddy Grahams 225g bag
  • 1 large can of peach slices or halves

Instructions

  • Line a deep 8”x8” pan with parchment or wax paper.
  • Add cream, vanilla, and icing sugar to the bowl of a stand mixer. Using the whisk attachment, whip on medium high until stiff peaks form.
  • Place teddy grahams onto the pan as close together as possible, fitting as many as possible. The goal is to have the bottom of the pan as close to completely filled with the cookies as you can get.
  • Add a layer of whipped cream. Try scooping out dollops of whipped cream, placing them throughout the pan and flattening it out with an offset spatula.
  • Slice or chop peaches and add them to the cake. Add as many as will fit.
  • Add another layer of whipped cream.
  • Add another layer of teddy grahams, as many as will fit.
  • Refrigerate for at least 4 hours, or overnight. Enjoy!

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