Mr. Food: Peachy Keen Icebox Cake

What You’ll Need

  • 2 (4-serving size) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (29-ounce) can peach slices, drained, with 1/2 cup liquid reserved
  • 1 (16-ounce) container frozen whipped topping, thawed
  • 12 graham cracker sheets (32 cookies)

What to Do

  1. In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside.
  2. Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches.
  3. Refrigerate 4 hours, or until ready to serve.

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