Peach Icebox Cake

Fresh peaches are in season now, and we have been taking advantage of the abundant supply at our local fruit stand. This desert highlights sweet juicy summer peaches and vanilla whipped cream. So, before summer is over, and you enjoy your last outback BBQ, make sure to serve this incredible summer desert to your guests! Enjoy!

3 C. heavy cream
3/4 C. granulated sugar
2 tsp. vanilla extract
1/2 tsp. almond extract
8-oz mascarpone cheese
1 (5.3 oz) vanilla Greek yogurt
6 fresh peaches (about 2lb.)
1 (14.4-oz) pkg. graham crackers
(about 27 crackers)
Fresh mint sprig

Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form. Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture and set aside.
Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. You will have about 8 cups. Spread a thin layer of cream mixture in the bottom of a truffle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers, ending with cream mixture. Cover and chill 4 to 12 hours.
Top with any remaining broken cracker pieces, garnish with a couple peach slices and mint. Serve cold.

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