Nobody wants to turn their hot oven on for hours in the summer time. All it does is heat up your house even more than it already is. That’s why you’re going to want to try this peach mango graham refrigerator cake. It combines graham crackers with sweet fruits that everyone loves to eat.
The recipe calls for canned peaches, but I had a bushel of fresh peaches that I bought from the Amish farm down the road from my house. I peeled and sliced the peaches into half moons and placed them in my baking dish. The cake turned out delicious, and my family loved it. Will you be using fresh or canned in your recipe?
Ingredients
2 packs of Keebler Graham Crackers
2 cans of all-purpose cream
1 can of Eagle Brand condensed milk
1 medium can of Libby peaches, sliced into thin half moons
3 ripe mangoes, sliced to thin half moons
Instructions:
Mix the all-purpose cream and condensed milk then set aside.
In a rectangular deep tray, lay the Graham crackers down. Crush some Graham and fill in the gaps.
Add about 1/4-inch thick layer of the cream mixture on top of the Graham crackers. Make sure to cover the crackers completely.
Add another layer of crackers and crushed Graham as that of number 2, and add another layer of the cream mixture as that of number 3.
Add the peaches and mango slices on top and cover with a thin layer of the cream mixture, then repeat number 4.
Add the peach and mango slices, and arrange them beautifully. You can also top the cream parts up with crushed Grahams or opt to completely fill the top layer with fruits.
Put in the fridge or the freezer to set for a couple of hours before serving.
Quick Tip: If you are having trouble finding fresh mango, swap it out for pineapple instead.
Thank you to Desserts Recipes for this great cake idea.
