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Peaches and Amaretto Cream Ice Box Desse




Source of Recipe


KSL
Peaches and Amaretto Cream Ice Box Dessert

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* � 1 1/2 cups Pepperidge Farm Bordeaux cookies or shortbread cookies, crushed
* � 4 cups fresh thinly sliced peaches, set aside 1 cup for garnish
* � 2 tbsp sugar
* � 1/4 tsp cinnamon
* � 1 cup caramel sauce, store bought or homemade ( recipe follows ) reserving some
* for garnish
* � 1 1/2 quarts vanilla bean ice cream, softened, and stirred

Carmel sauce:
Ingredients:

* � 1 cup brown sugar
* � 1/2 cup butter
* � 1/2 cup whipping cream

Method:

� Spray a 9 inch bread pan lightly with a non stick cooking spray. Line interior with plastic wrap. Set aside.

� In a small dish, stir together cinnamon and sugar. Set aside.

� Place 1/3 of the crushed cookies in the bottom of the pan.

� Drizzle an even amount of caramel over the top.

� Place a thin layer of peaches over the caramel.

� Sprinkle peaches lightly with 1/3 of the cinnamon and sugar mixture.

� Spread about 1/3 of the ice cream over the top.

� Repeat layers, ending with ice cream. Fold over sides of plastic wrap. Cover with additional wrap if necessary.

� Place in freezer overnight. Uncover and turn out onto a cutting board. With a large non serrated knife, cut into slices.

* Serve with additional sliced peaches, caramel, whipped cream, and fresh mint if desired.

* Makes 6-8 servings

Carmel sauce:

Method:

� In a small sauce pan, over medium heat, melt butter.

� Add brown sugar, cook until light and bubbly.

� Remove from heat, and whisk in cream. Mixture will thicken as it cools.