I had a sudden craving for dessert today and all I could think about was the refrigerator cake my grandmother used to make with crushed Grahams and popped in the fridge until set. I used to make this in college a lot for holidays when an easy no bake dessert was all I knew what to make. I was going to make it the usual way I knew how– mix thick cream and condensed milk with a whisk and crush some Graham crackers but I did something different this time. I used Digestive cookies uncrushed because it’s the lazy easiest way and I don’t have to melt butter and make a crust out of crumbs. I just layered it nicely and the Digestives turned out soft after refrigerating.
Took me about 20 minutes in all to prepare and assemble a small pan of peach float (some would call it refrigerator cake). Ideally you should let it sit in the fridge overnight night but because I like it a little soft I popped it into the freezer for 30 minutes (the Digestives were still crunchy).
Easy Peach/Mango Float Recipe
Easy to make no-bake peach or mango float recipe. 20 minutes to make tops!
- 1/2 cup condensed milk
- 2 cups thick cream
- 1 can peaches or 1 fresh ripe mango
- 1 box Graham crackers or Digestives
With an electric mixer, beat thick cream and condensed milk together in a bowl until doubled in volume or fluffy.
Layer a cake pan or glass dish with Digestives.
Pour a layer of cream mixture on top.
Layer with sliced peaches.
Pour another layer of cream.
Layer with biscuits again.
Pour more cream.
Add more sliced peaches.
- Pop into the fridge overnight to completely set or stick in freezer for 30 mins to an hour.
- You can add any type of fresh fruit if you like. Kiwis, strawberries and maybe even blueberries sound good with the cream and cookie base.