Man I hate making dessert.
Well, let me rephrase that, I don’t like to cook when it involves precise measurements. I like to eyeball. A lot. And usually when it comes to desserts, it involves measuring cups and spoons and a whole lot of accuracy because it’s pretty much a chemical solution and I hate chemistry.
That’s why this recipe is perfect: minimal measurements & no baking. Have you ever made one of these? I used to make this a lot with my sister and aunts in the Philippines. I don’t know why or how it got popular but I do know that if you ask a Filipino what a “Refrigerator Cake” is, chances are, they’d know it involves peaches.
It’s easy to prepare, it’s delicious, & oh so pretty! Recipe below:
Peach Refrigerator Cake
3 large cans of sliced peaches, drained
1 box of Graham Crackers
2 packets of instant Vanilla pudding
1/4 gallon of milk
1- Mix 1 packet of the instant Vanilla pudding with half of the milk. Mix well & set aside.
2- In a large rectangular casserole dish, put one layer of Graham crackers on the bottom of the pan.
3. Spoon some of the pudding mixture onto the crackers & spread carefully.
4. Layer the sliced peaches on top of the pudding making sure to cover as much of the surface as possible. If the peaches are too “bulky”, you can slice them thinner.
5. Spoon more pudding mix on top of the peaches & repeat all steps until you’ve run out of ingredients.
My family makes this with condensed milk. However, I think it’s a bit too sweet so I used vanilla pudding instead.
Tips: don’t mix the second pudding packet until you’ve run out of the first one – it gets firm pretty fast. Also, I like to save the prettier peach slices to top off my last layer. Cover the dish with cling wrap and refrigerate 4 hours or until firm. Enjoy!