Summer time is the perfect time for this No-Bake Peach Icebox Cake. Layers of bourbon and cinnamon soaked ladyfingers, mascarpone cheese and peach pie filling. Make sure you get a little bit of every layer in each bite.
This post is sponsored by Lucky Leaf, all opinions are my own. Thank you for supporting the brands that I love.
I am curious what you do the celebrate your dad on Father’s Day? I feel like when I was younger it was easier to do things to celebrate my dad. For instance, I loved homemade coupons like “1 free lawn mowing” and if you knew the size of our property, you would understand the value in that! I also loved the homemade gifts or the ones with a little bit of meaning. One year we got him a new leather wallet with our initial engraved in it.
This year? I got NOTHING! And all he wants is a card and phone call. I guess I could send him a surprise box of dessert, dad could never say no to a cookie, or some ice cream, a brownie or pretty much anything else that is sweet. If I could box up this no-bake dessert, I certainly would. After all, desserts are my favorite way to show someone that you care.
I am such a sucker for a mascarpone filling, especially when it’s combined with a fruit filling. I first discovered this glorious combination with my lemon shortcake icebox cake but today it’s all about the peach.
This No-Bake Peach Icebox Cake is layers of ladyfingers soaked in milk, bourbon, vanilla and cinnamon. In between the ladyfingers is the mascarpone whipped cream and a peach pie filling.
The bourbon and the cinnamon are definitely the secret weapon here because it adds the most unexpected kick, and it’s the perfect way to compliment the peach pie filling. The bourbon of course, is optional, and if you chose not to add it, I might suggest you double the vanilla just to give it a little more flavor.
Speaking of pie filling, my friends over at Lucky Leaf are the ones to thank for that! Grabbing a can of pie filling is not only convenient, but it makes this dessert come together even quicker. I love turning a can of pie filling into a no-bake dessert, it opens up all kinds of possibilities for desserts!
Everyone knows you need some solid no-bake desserts for summer when it’s too hot to turn on the oven, and you need more than your standard cheesecakes and no-bake cookies.
Even though the pie filling is already thick, and packed with fruit, I mixed it with a can of sweetened condensed milk, which turns the pie filling into a mousse-like texture. If you feel like you want to cut the peach slices a little smaller, you can use so. I find a pair of kitchen scissors works best.
It’s best to get all your components together to build this dessert before you start, that way you can assemble more quickly. The first layer is ladyfingers, followed by the mascarpone whipped cream and finally the peach pie filling and repeat. For the topping, I grabbed a frozen whipped topping, but you can certainly make your own homemade whipped cream.
This is quite the versatile dessert, so if you don’t love peach, you might want to try another Lucky Leaf pie filling such as blueberry or strawberry!
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Summer time is the perfect time for No-Bake Peach Icebox Cake. Layers of bourbon and cinnamon soaked ladyfingers, mascarpone cheese and peach pie filling. Make sure you get a little bit of every layer in each bite.
For the mousse filling:
- 8 ounces mascarpone cheese
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 1 can (21oz) Lucky Leaf Peach Pie Filling
- ½ (14oz) can (about 1/2 cup) sweetened condensed milk
For the cake:
- 2 packages (7oz each) lady fingers
- 2 cups milk
- 1 tablespoon bourbon (optional)
- 1 teaspoon vanilla
- 1 tablespoon brown sugar
- 2 teaspoons cinnamon
For the topping:
- 1 container (8oz) whipped topping
- Cinnamon for dusting
For the mousse:
- Place your mixing bowl in the freezer for 5 to 10 minutes to chill.
- In your chilled mixing bowl, combine the mascarpone cheese with about ¼ cup of heavy whipping cream. Beat on medium speed, scraping down the bowl occasionally until the mascarpone cheese reaches a more liquid consistency.
- Add the remaining heavy whipping cream into the chilled bowl and beat on medium-high speed until it starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside in the refrigerator until needed.
- In a separate medium-sized bowl, combine the Lucky Leaf Peach Pie filling together with the sweetened condensed milk and stir together until well combined; the filling will thicken quite a bit.
To assemble the dessert:
- Line the bottom of a 9-inch square dish with parchment paper.
- In a small bowl, combine the milk with the bourbon, vanilla, brown sugar and cinnamon and stir until combined.
- Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish with one layer of dipped ladyfingers. You may need to cut the ladyfingers in order to fit two rows into the dish. You can sprinkle the tops with additional cinnamon if desired.
- Once the bottom layer is built, spread half the mousse over top followed by half of the peach pie filling, spreading evenly.
- Then, add the next layer of dipped ladyfingers followed by the remaining mousse and remaining peach pie filling, spreading evenly.
- Finally, spread the whipped topping evenly on top of the last layer of peach pie filling and dust with cinnamon for garnish. Cover and refrigerate for 4 to 6 hours to allow the layers to set. This dessert must stay refrigerated.
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