Description
A creamy, no-bake icebox cake layered with homemade-style peach pie filling, sweetened condensed milk, and a graham cracker crust. Perfect for a summer dessert, chilled overnight for a velvety texture and tangy flavor.
Ingredients
1 1/2 cups finely crushed graham crackers
5 tablespoons softened halal-certified butter
1 (14 oz) can sweetened condensed milk
1/2 cup alcohol-free buttermilk
4 packages (8 oz each) cream cheese, softened
8 cups canned peach pie filling (halal)
2 cups whipped cream
1/2 cup non-alcoholic Greek yogurt (for a tangy twist, optional)
Instructions
Mix crushed graham crackers and softened butter; press evenly into the bottom of a 9×13 inch pan.
In a bowl, combine condensed milk and buttermilk, then add cream cheese and Greek yogurt. Beat until smooth and creamy.
Spread the cream cheese mixture over the crust, then layer on peach pie filling.
Top with whipped cream and chill in the refrigerator for 8 hours to set.
Slice into 8-10 portions just before serving.
Notes
Chill overnight for optimal firmness
Substitute graham cracker crust with a halal-certified shortbread base
Store leftovers covered in the refrigerator up to 3 days
Nutrition
- Serving Size: 1 slice (2 oz)
- Calories: 320
- Sugar: 38g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg