Baking Instructor Nancy Burgeson shared a tasty recipe for peach icebox trifle, the perfect no-bake summer dessert.

Try it at home!

Peach Icebox Trifle Recipe

This recipe can also be served in a cake pan layering the same as per instructions below.

Serves 10-12
Great no bake summer dessert

3 cups heavy whipping cream
3/4  cup granulated sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
8 ounces mascarpone cheese
1  5.3-ounce container vanilla Greek yogurt
6 fresh peaches (about 2 pounds)
1  14.4-ounce pkg. graham crackers (about 27 crackers)

Beat cream, sugar, and extracts with mixer on high speed until stiff peaks form.

Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth.

Fold into the whipped cream mixture, set aside.

Gently rub peaches under running water to remove fuzz.  Cut into 1/8-inch-thick slices.

Spread a thin layer of the cream mixture over the bottom of the trifle dish or cake pan.

Cover the cream mixture with a layer of graham crackers, breaking some crackers to fill in gaps.

Add a layer of peach slices to cover the graham crackers.

Repeat layers, ending with the cream mixture.

Cover and chill 4-12 hours.

Serve cold.

NOTE: In place of graham crackers you can use angel food cake squares or pound cake.