Looking for a no-bake dessert for summer parties and get-togethers? Try this tasty and easy-to-make peach trifle icebox cake.
My oven and I are on a break this summer. Who wants to crank up the heat in the kitchen when it’s so hot outside?
But we still like to eat well, so I’m always on the hunt for no-cook meals and no-bake desserts to get us through the hottest days of summer.
This peach trifle icebox cake, made with fresh, seasonal peaches, angel food cake and Eagle Brand Sweetened Condensed Milk, is the perfect summertime dessert. It’s a light and airy confection, featuring vanilla, almond and peach flavors.
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It’s sweet, sweet summer in a bowl. (Those pretty jade green bowls, by the way are from World Market. A dessert this pretty deserves a great presentation.)
I also love the simplicity of this recipe. You don’t have to spend hours in the kitchen slaving over this dessert.
Peeling the peaches is the most time consuming part.
Since it’s an icebox cake, you can make up the recipe ahead of time and leave the trifle chilling in the refrigerator until you’re ready to serve it.
We’re having some friends over next week for a cookout, and I’m planning on making this icebox cake again for the gathering. (I’ll also be serving my homemade hot dog chili.)
Of course, I had to put my own spin on the icebox cake recipe by turning it into a trifle.
I know you’re dying for a bowl of this — or, at the very least, the recipe.
Here it is:
- 1 angel food cake cut into cubes
- 1 14 oz. can Eagle Brand® Sweetened Condensed Milk
- 1 cup cold water
- 1 teaspoon almond extract
- vanilla instant pudding mix
- 1 pint heavy cream
- 2 pounds fresh peaches peeled and sliced
To make for easy cutting, freeze the angel food cake, then use a bread knife or serrated knife to cut into cubes.
Combine sweetened condensed milk, water and almond extract in a bowl and stir until blended.
Add pudding mix and whisk or beat until blended. Let set for 5 minutes in the refrigerator.
Meanwhile, whip heavy cream with a mixer until stiff peaks form.
Fold the heavy cream into the pudding mixture.
Place a layer of angel food squares in the bottom of a trifle bowl or other clear glass bowl.
Top with a layer of the pudding mixture and then a layer of peach slices.
Add another layer of angel food cake and pudding mixture, finishing with a layer of peaches.
Cover and refrigerate for several hours, or overnight, until ready to serve.
My desserts don’t always turn out as pretty as I would like. But a trifle is a no-fail presentation.
Pin this! Peach Trifle Icebox Cake
You might also enjoy these recipes from Atta Girl Says featuring Eagle Brand Sweetened Condensed Milk: