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Frosty Peaches and Ice Cream Cake |
1 pkg. white cake mix (plus eggs etc. to complete) 1 pkg. Pirouette cookies (optional) ½ fresh peach, peeled and sliced thinly |
Preheat oven to 350 degrees. Prepare, bake and cool cake according to package directions for 8” round cake. Line bottom and sides of 8” round cake pan with foil. Spread softened ice cream or yogurt into pan and freeze 2 to 3 hours or until hard. Blend together frosting and whipped topping; set aside. Combine preserves, cinnamon and nutmeg. Place one cake layer on serving platter. Spread half of the preserves mixture to within ½“ of the edge. Top with frozen ice cream layer. Spread remaining preserves mixture to within ½“ of edge. Place remaining cake layer on top and press down lightly. Frost sides and top of cake. Decorate sides with pirouette cookies. Wrap cake in plastic wrap and refreeze. Remove from freezer 15 min. before serving and decorate top with fresh peach slices. |