Peach Ice Box Cake and Peach Slushy | Making It Grow

Peach Ice Box Cake 

Ingredients

• 6 or 7 peaches, sliced 
• 2 sleeves of graham crackers 
• 1 8-oz. pkg. of cream cheese 
• 1 14-oz. can sweetened condensed milk 
• 2 3.4- oz. pkgs. of instant cheesecake pudding mix 
• 3 cups of milk 
• 1 12- oz. carton of whipped topping (or whipped cream) 
• pecans and white chocolate optional for topping

Directions

1. Line bottom of 13x9 baking dish with graham crackers. 
2. Combine cream cheese and condensed milk until smooth. 
3. Add pudding mixes alternating with the 3 cups of milk. 
4. Continue to mix on low speed for 4 or 5 minutes until mixture starts to thicken. 
5. Fold in 2 cups of whipped topping (or whipping cream). 
6. Pour ½ of this mixture over graham crackers. Then arrange a layer of peaches on the mixture. 
7. Add a layer of graham crackers and spread the remaining cream cheese mixture on top. 
8. Now add another layer of peaches. Crush the remaining graham crackers and sprinkle on top. 
9. You may also sprinkle pecans on the top and drizzle with melted white chocolate.
10. Refrigerate for at least 6 hours before serving.