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3-INGREDIENT PEACH GRAHAM FLOAT | PEACH REFRIGERATED CAKE | ICEBOX CAKE | Tasty & Yummy Kusina #77

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Tasty & Yummy Kusina
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Recipe Information

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Video-Specific Recipe

Peach Graham Float

Cultural Context

Peach Graham Float is a beloved dessert in Guyana, often enjoyed during festive occasions and family gatherings. It combines the sweetness of peaches with the creamy texture of a layered dessert, making it a refreshing treat in the warm climate. This dessert has gained popularity beyond its origins, with variations appearing in many Caribbean and American households, showcasing the versatility of simple ingredients.

GuyaneseGYdessert
15 min
easy
6 servings
Servings4
sliced peaches
1 can Kremdensada, chilled
1 pack Graham crackers

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a similar sweetness with fewer calories.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: heavy cream

Coconut whipped cream is dairy-free and lower in calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds creaminess with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey is a natural sweetener with a unique flavor.

1

Prepare a 9x13 inch dish for layering.

2

Slice peaches and set aside.

3

In a bowl, combine sweetened condensed milk, cream cheese, and vanilla extract until smooth.

4

Fold in whipped cream gently until combined.

5

Crush graham crackers into small pieces.

6

Layer half of the crushed graham crackers in the bottom of the dish.

7

Spread half of the peach slices over the graham crackers.

8

Pour half of the cream mixture over the peaches.

9

Repeat the layers with the remaining ingredients, ending with the cream mixture on top.

10

Chill in the refrigerator for at least 2 hours before serving.

11

Garnish with additional peach slices and crushed graham crackers before serving.

Cooking Techniques

layeringmixing

Spice Level:

🌶️🌶️🌶️

Allergens

milkwheat

Also Known As

Peach FloatGraham Float

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