Graham crust

1. Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl with a fork until the crumbs are softened from the butter.
2. Line a 10 x 10 casserole dish with parchment or wax paper and press the butter graham in an even layer on the bottom of the dish.
3. Refrigerate the dish for 2 hours or freeze for 1 hour.

Cream filling

1. While the graham crust is firming up, make the cream filling.
2. Add the heavy whipping cream, powdered sugar, unprepared vanilla pudding powder, and vanilla extract to the bowl of a stand mixer, or a single bowl to use with hand beaters. (It helps to freeze the bowl and beaters for 20 minutes beforehand.)
3. Starting at a low setting at first, gradually turn the power up on the mixer or beaters as the cream starts to thicken. Whip the cream until it holds stiff peaks and is no longer glossy, 6-7 minutes.
4. Evenly spread the cream mixture over the hardened graham crust and refrigerate until serving at least 2 hours.

Peach compote

1. Peel and dice the peaches.
2. Warm a nonstick skillet over medium heat and add the peaches along with the sugar and lemon juice.
3. Stir occasionally as the peaches start to bubble and the liquid foams and slightly reduces, about 15 minutes.
4. Stir in the vanilla extract and remove from the heat to let the compote cool a bit before serving. If you're not serving it right away, refrigerate the compote.

Serving No Bake Peaches and Cream Dessert

1. Lift the parchment out of the pan and set on a cutting board.
2. Slice the dessert into 9 squares.
3. Place one square on a plate and top with peach compote.
4. (Optional) sprinkle with graham cracker crumbs to serve.