Prepare a 9 x 13-inch baking dish by greasing or lining it with plastic wrap.

In a large bowl, combine heavy cream, confectioners’ sugar, and almond extract. Whip the mixture until fluffy and holding soft peaks (3-5 minutes).

Peel and slice peaches into wedges, drizzling lemon juice over to prevent browning.

Spread a layer of the whipped cream mixture at the bottom of the baking dish.

Lay 8 graham crackers on top, then add a third of the peach mixture, followed by more whipped cream. Repeat twice, finishing with whipped cream.

Cover tightly with plastic wrap and chill in the refrigerator for at least 1.5 hours or overnight.

For the caramel drizzle, melt caramels and heavy cream together in intervals in a microwave until smooth.

Drizzle the caramel over the top layer of peaches before serving. Slice into squares and serve chilled.