I believe this is my favorite thing I have ever created in the kitchen. I used fresh peaches and I know when peach season is over, I will be very sad.
Ingredients for crust:
1 box of shortbread cookies plus 1 sleeve from another box, I used Keebler Sandies
3 Tablespoons of butter, melted
Preheat oven to 350 degrees. In a food processor, crumble cookies to crumbs. Mix with butter until combined. Press into a tart pan with a removable bottom. My pan was 10 1/2 inches. If your pan is 11 inches, you may have to add a few more cookies. Bake for 10-12 minutes. Cool completely.
Ingredients for cream filling:
1 8 ounce package plus 4 ounces of another package of cream cheese
3/4 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Refrigerate mixing bowl and attachment in refrigerator for 30 minutes. Beat cream cheese, sugar and extracts together until smooth. Add whipping cream and beat until soft peaks are formed. Spread into tart shell and refrigerate while you prepare peaches.
5-6 large ripe peaches
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons of honey
Pour Sprite/7-Up in a bowl. Peel and slice peaches and place in bowl. This will prevent them from browning. Melt preserves and honey in a saucepan. Shake off excess Sprite/7-Up from peaches and arrange on tart. Brush melted preserves and honey over fruit. Keep refrigerated. Enjoy!
I love ice cream. My Dad loves it too. For his birthday, I made a quick and easy ice cream cake from ice cream sandwiches. This cake was easy and came together very quickly. I put chocolate mousse between the layers but I bet cheesecake pudding would also be great. I think this would be a fun activity for kids, no baking, no sharp utensils and they can assemble and decorate the cake on their own.
2 boxes of ice cream sandwiches, you will use 20
16 ounces of whipped topping, 8 ounces is plenty if you are not decorating with borders
1 box of Jello chocolate mousse* (sold at grocery store or Walmart) or pudding*
1/4 – 1/2 cup of your favorite chocolate ice cream topping, I used Sanders from Michigan
Cherries, nuts, or sprinkles to decorate with, optional
Prepare mousse* or pudding* less 1/4 cup milk per directions. You want this to be thick between the layers of the ice cream sandwiches. Let stand in fridge for at least an hour or over night.
For your first layer, take mousse or pudding and spread on the bottom of your ice cream sandwich. Place mousse side down on serving plate or cake board. This will help adhere the ice cream sandwiches and keep them lined up. Spread more on top of the ice cream sandwiches.
As you can see in this photo, I have spread the mousse on top and I am about to add two more ice cream sandwiches to complete the layer. My cake was 5 sandwiches across and 4 sandwiches high. Continue until you have completed your layers with using the mousse/pudding as glue to hold everything together.
Frost with whipped topping. Put in freezer for an hour or more to harden the whip topping. Once hardened, pour chocolate sauce on top of cake and let it drizzle down the sides. Place back in freezer for an hour or more.
Place partially frozen whipped topping in a pastry bag to pipe border and decorate. If the whipped topping is too soft, it’s messy to pipe.