Fresh Peach Icebox Cake

In a large saucepan over medium heat, stir together the water, lemon juice, sugar, and cornstarch. Cook until thickened and bubbly, for around 5 minutes. Remove the pan from the heat and stir in the vanilla extract and cinnamon. Add the peaches and mix until everything is well combined. Make sure to cool the filling before using.

Whip the chilled Milkpak cream till peaks form.

In a 9”x9” dish, spread enough whipped cream to cover the bottom of the pan (about 1/2 a cup). Layer biscuits over whipped cream, breaking if necessary, to make them fit. Spread a layer of whipped cream over biscuits. Next is a generous layer of pie filling.

Add another layer of biscuits. Next is more whipped cream. Then another layer of pie filling.

Then the last layer of biscuits. Finish it off with the remaining whipped topping.

Sprinkle with nutmeg or cinnamon. Cut into 16 squares. Serve chilled.