Name: Peach-Bourbon Icebox Cake (No-Bake)
Yield: one loaf cake
Ingredients: 6 ounces (170g) full fat cream cheese, softened; ¼ cup (60g) sour cream; ¼ cup (50g) granulated sugar; 1 Tbsp bourbon [1]; 1 tsp vanilla paste or extract; 1/8 tsp Burlap & Barrel Buffalo Ginger; ¾ cup (170g) heavy cream, cold; 1 medium peach, diced; 1/3 cup (95g) Blake Hill Preserves Naked Peach Spread; 1 tsp lemon juice; 2 (5.9-oz) packages Pepperidge Farm Thin & Crispy Butter Pecan Cookies [2]; 1–2 Tbsp bourbon [1]; Blake Hill Preserves Naked Peach Spread; crumbled Pepperidge Farm Thin & Crispy Butter Pecan Cookies; fresh peach slices; swirls of vanilla whipped cream; drizzle of bourbon caramel

Instructions

Line an 8.5" x 4.5" (or 9" x 5") loaf pan ^[3] with plenty of cling film, making sure that all sides and corners are covered and that you have a few inches of overhang on all four sides.
In the bowl of a stand mixer fitted with whisk attachment, beat cream cheese on medium until smooth.
Add sour cream, sugar, bourbon, vanilla, and ginger. With mixer on low, slowly drizzle in heavy cream. Increase speed to medium and whip until soft peaks form.
In a medium bowl, stir together diced peach, peach spread, and lemon juice.
Assembly time! Here is the order of assembly:
Bourbon cream – This will become the cake’s top.
Cookies
Peaches
Bourbon cream
Cookies
Peaches
Bourbon cream
Cookies
Peaches
Bourbon cream
Cookies – This will become the cake’s bottom.
Evenly spread ¼ of the bourbon cream (about 115g) into the bottom of prepared dish with an offset spatula or the back of a spoon. ^[4]
Place 3 cookies on top of bourbon cream. Break and/or crumble 4^th cookie to fill in any gaps. Press cookies ever-so-slightly into cream. Brush cookies with bourbon.
Plop ¹/₃ of peach mixture (about 85g) over cookies.
Repeat this process following the layer order listed above. When you get to the final cookie layer, place 6 cookies with their flat sides facing up. (Since the cake will be flipped prior to serving, this will make the cake’s bottom more level.)
Cover cake with cling film, then place in fridge. Chill cake for at least 4 hours.
After the cake has chilled, peel cling film off top of cake and away from sides of dish. Carefully tug cling film up to loosen cake from dish.
Place serving platter upside-down over loaf pan, then—while securely holding both the platter and the pan—quickly flip. Peel cling film from cake.
Decorate icebox cake however you like! We crumbled extra cookies for our cake’s edging, then added a pool of peach spread.
Serve immediately.
Store any leftovers in a sealed container in the fridge. The cookies will continue to soften over time, but the cake will still be absolutely delicious.

Notes

We used Jack Daniels because that’s the standard bourbon at Fikabröd HQ.
You’ll need 18 cookies for the layers. Feel free to munch on the rest or save ‘em to crumble on top of the finished cake.
We used a 1.5-quart (8.5" x 4.5") Pyrex loaf dish so our cake would have rounded top edges. This size was perfect.
We found it easiest to dollop the bourbon cream into the pan with the 2-ounce disher from our Scoop There It Is box. This allowed us to easily and evenly distribute the bourbon cream before smoothing it out with an offset spatula.

Adapted from: April McGreger for Food & Wine

Peach-Bourbon Icebox Cake (No-Bake)