Of course, he knew I could, having been educated in pastry arts at some point in my past life. And for my part, I knew that he just wanted me to greet him with a refrigerator cake when he came home from the farm. (I'll say, just because my husband eats like a caveman, it doesn't mean he doesn't crave some neolithic foods from time to time).
1 big can of sweetened condensed milk
2 cups of real cream (not all purpose cream)
1 8oz bar of cream cheese
canned peaches (I used 1-1/2 cans of peach halves)
toasted nuts (I used cashew)
* I left out the amount for the crackers, peaches, and nuts, because they would all depend on the size of your container
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- Soften the cream cheese and chill the cream.
- Toast the nuts in a shallow pan over the stove. Let cool and chop.
- Drain the peaches very well, then slice into quarter inch pieces. You may go thicker or thinner if you wish.
- Soften the cheese and cream with a whisk or wooden spoon until it is light, then mix in the condensed milk. Stir or whisk until smooth.
- Whip chilled cream until it forms peaks. Fold into the cream cheese and milk mixture.
- Take a deep rectangular or square dish (Pyrex baking dishes are perfect). Layer as many crackers as would cover the bottom of the dish. Cover this layer with 1/3 of the cream mixture. Arrange 1/2 of the sliced fruit neatly on top of the cream and sprinkle with 1/3 of the nuts.
- Create the second layer by repeating step 6. Then create the top layer pouring what is remaining of the cream mixture over a layer of graham cracker. Top with nuts.
- Refrigerate for up to 6 hours or overnight before serving.