No-Bake Peach Split Cake
Enjoy a delightful and refreshing dessert that combines creamy layers of peach and pineapple with a buttery graham cracker crustperfect for warm summer days!
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted 杻
1/4 cup granulated sugar
For the Filling:
16 oz 450g cream cheese, softened 燎
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream 籠
2 cans 15 oz each peach slices, drained
For the Topping:
1 can 8 oz crushed pineapple, drained
1 package 3.4 oz instant vanilla pudding mix
1 cup milk 拏
1 cup whipped cream 籠
Fresh peach slices for garnish
Instructions
1 Prepare the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture firmly into the bottom of a 9×13-inch dish to form an even crust.
2 Make the Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until creamy.
Gently fold in the whipped cream until combined.
Spread the cream cheese mixture evenly over the crust.
3 Add the Peaches:
Arrange the drained peach slices on top of the cream cheese layer.
4 Prepare the Topping:
In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened.
Fold in the whipped cream and crushed pineapple until well combined.
Spread the pudding mixture evenly over the peach layer.
5 Chill:
Refrigerate the cake for at least 4 hours, or overnight, to allow it to set.
6 Serve:
Before serving, garnish with fresh peach slices.
Slice and enjoy this refreshing no-bake peach split cake!
Prep Time: 20 minutes
Chilling Time: 4 hours
Servings: 12 slices
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