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Peach Icebox Cake

This cool no-bake dessert, made with Musselman’s Peach Pie Filling is sure to please at a picnic or party.

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  • 2 cups Greek yogurt, plain
  • 1 14-ounce can sweetened condensed milk
  • 1 8-ounce container whipped topping, thawed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon almond extract
  • 1 box cinnamon graham crackers
  • 1 21-ounce can MUSSELMAN’S® Peach Pie Filling


  1. Step 1
    Line a 9x13-inch baking dish with parchment paper

  2. Step 2
    In a large bowl, mix together yogurt and sweetened condensed milk.

  3. Step 3
    Fold in whipped topping. Stir in cinnamon and almond extract and set aside

  4. Step 4
    Place a layer of cinnamon graham crackers over the parchment paper.

  5. Step 5
    Top with one-third whipped topping mixture. Dot with one-third of the peach pie filling

  6. Step 6
    Continue layers, ending with peach filling. Cover, and chill one hour before serving.

What others are saying about this recipe

  1. Sandy Favrow says:


    1. Musselman's says:

      👍 You are very welcome.

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