Peaches 'n Cream Torte

Peaches soaked in schnapps, layered with peach ice cream, peach preserves, almonds and moist pound cake--a great make ahead dessert.

Ingredients:

• 1 packaged pound cake mix and ingredients to prepare cake as indicated on box
• 1/2 gallon peach or peaches and cream ice cream
• 1/2 gallon vanilla ice cream
• 3 tbsp peach schnapps
• 29 oz canned peach halves
• 18 oz jar peach preserves
• 4 oz sliced almonds, optional

Directions:

Slice peach halves into very thin slices and coat with 2 tbsp schnapps, cover and let marinate for 2 to 24 hours. Soften peach preserves in microwave, about 35 seconds, and mix in additional 1 tbsp schnapps. Preheat oven to 350 degrees. Mix cake according to package directions. Place about 4 large tablespoons of pound cake mixture into a prepared springform pan, or enough to cover bottom of springform pan. Place remaining pound cake into a round prepared cake pan. Bake pound cake in springform pan for 15 minutes. Bake cake in second pan for 20 minutes. Take springform cake out of oven and allow to cool. Arrange 1/2 peach slices over top of cake. Place in freezer for about 20 minutes to slightly harden. At same time take 1/2 gallon peach ice cream out of freezer and allow to thaw about 20 minutes or until softened. Do not allow to melt. After about 20 to 30 minutes when ice cream is softened, remove springform pan from freezer and spread evenly about 1/2 of ice cream over bottom cake layer. With knife or fingers take chunks of cake from extra cake pan and sprinkle over top of peach ice cream, and softly press flat with hands, reserving enough cake for final layer. Drizzle with half the softened peach preserves. Then place remaining ice cream on top on middle layer of cake, again layer with remaining peach slices and place remaining cake cubes on top layer of ice cream. Drizzle again with peach preserves and top with sliced almonds. Refreeze for at least two hours before serving. Remove from springform pan and serve when ready.

Number of Servings: 12