Easy No-Bake Peach Melba Icebox Cake for Summer

Easy No-Bake Peach Melba Icebox Cake is the ultimate summer dessert. After making this many times, I’ve discovered the trick to keeping it from getting soggy. The creamy, juicy peaches and light, fluffy whipped cream make this cake irresistible. Keep reading for my best tips or jump to the recipe. If you love recipes like this, you’ll also enjoy Easy No-Bake Strawberry Creamsicle Cheesecake Bars and Crispy Keto Zucchini Pizza Bites Recipe Easy Low-Carb Snack Idea.

What You'll Need for Easy No-Bake Peach Melba Icebox Cake for Summer

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 box vanilla wafers
• 2 cans (15 oz each) sliced peaches in juice, drained
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Optional: Additional fresh raspberries for garnish

How to Make Easy No-Bake Peach Melba Icebox Cake for Summer

1. Step 1: Crush vanilla wafers in a food processor until fine. Set aside.
2. Step 2: In a saucepan, combine peaches, sugar, cornstarch, and salt. Cook over medium heat until thickened. Stir in extracts. Let cool.
3. Step 3: In a large bowl, whip cream until stiff peaks form. Gently fold in raspberries.
4. Step 4: In a loaf pan, layer cookies, peach mixture, and whipped cream. Repeat until all ingredients are used up. Top with additional berries.
5. Step 5: Cover and refrigerate for at least 4 hours or overnight.

Storing & Reheating Easy No-Bake Peach Melba Icebox Cake for Summer

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in the fridge for up to 3 days. Make-ahead tip: Can be made up to 24 hours in advance.

Freezing Easy No-Bake Peach Melba Icebox Cake for Summer

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Not necessary, serve chilled. Microwave: Not recommended, as it may cause the cake to become soggy.

Recipe Notes

• Chef tip: For a gluten-free version, use gluten-free cookies and ensure all other ingredients are certified GF.
• Best substitution: You can substitute the raspberries with blueberries or strawberries for a different flavor combination.
• Make-ahead: This cake is best made the day before serving to allow the flavors to meld together.
• Scaling: This recipe can be doubled and made in a 9×13-inch pan for a larger crowd.
• Troubleshooting: If the cake is too soft, refrigerate for an additional hour. If it's too firm, let it sit at room temperature for 10 minutes before serving.

Easy No-Bake Peach Melba Icebox Cake for Summer

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

4 hrs 15 mins

🍽

Serves

12 servings

🥗

Diet

Gluten-Free (optional)

Ingredients

Main Ingredients

• 1 box vanilla wafers
• 2 cans (15 oz each) sliced peaches in juice, drained
• 2 cups fresh raspberries
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups heavy whipping cream

Seasonings

• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Optional Toppings

• Additional fresh raspberries for garnish

Instructions

1. Step 1: Crush vanilla wafers in a food processor until fine. Set aside.
2. Step 2: In a saucepan, combine peaches, sugar, cornstarch, and salt. Cook over medium heat until thickened. Stir in extracts. Let cool.
3. Step 3: In a large bowl, whip cream until stiff peaks form. Gently fold in raspberries.
4. Step 4: In a loaf pan, layer cookies, peach mixture, and whipped cream. Repeat until all ingredients are used up. Top with additional berries.
5. Step 5: Cover and refrigerate for at least 4 hours or overnight.

Notes

• Chef tip: For a gluten-free version, use gluten-free cookies and ensure all other ingredients are certified GF.
• Best substitution: You can substitute the raspberries with blueberries or strawberries for a different flavor combination.
• Make-ahead: This cake is best made the day before serving to allow the flavors to meld together.
• Scaling: This recipe can be doubled and made in a 9×13-inch pan for a larger crowd.
• Troubleshooting: If the cake is too soft, refrigerate for an additional hour. If it's too firm, let it sit at room temperature for 10 minutes before serving.

Storage

• Fridge: Store leftovers in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Not necessary, serve chilled.
• Microwave reheat: Not recommended, as it may cause the cake to become soggy.
• Make ahead: Can be made up to 24 hours in advance.

Nutrition Per Serving

• Calories: 270
• Protein: 2g
• Fat: 12g
• Carbs: 38g
• Fiber: 2g
• Sugar: 25g
• Sodium: 150mg
• Cholesterol: 40mg
• Sat. Fat: 7g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy No-Bake Peach Melba Icebox Cake for Summer FAQs

A Warm Final Note

I can’t wait for you to try Easy No-Bake Peach Melba Icebox Cake for Summer and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!