1/3 cup creamy salad dressing
1/3 cup heavy cream
1/4 cup peaches for garnish
1/2 teaspoon saltine cracker crumbs
1 pinch ground black pepper
1 cup raisins
1/4 cup butter, melted
1 3/4 cups confectioners' sugar
3 tablespoons milk
24 graham crackers
3/4 cup confectioners' sugar
1/2 teaspoon salt
1/3 cup dark corn syrup
Preheat oven to 325 degrees F (165 degrees C). Prepare a 9x13 inch baking dish with aluminum foil.
In a small bowl, whisk together the cream cheese, whipping cream and peaches. Spread 1/2 of the cream cheese mixture in the bottom of the baking dish. Layer two of the peaches on top and spoon 1/2 of the cream cheese mixture over the top. Finally, top the whole pan of peaches with another 1/2 of the cream cheese, followed by another layer of ice cream. Continue this process with 2 more peaches.
Bake uncovered in the preheated oven 30 to 35 minutes, until cakes set up. Melt the remaining cream cheese mixture over a medium-range medium heat. When the top is soft, spread it over the top of the cake, covering completely. Refrigerate overnight.