PECAN-PEACH ICE CREAM CAKE

Pecan-Peach Ice Cream Cake image

This is wonderful dessert for the winter months. The taste of summertime peach is always welcome during the long winter.-Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Time 20m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

2-1/4 cups crushed pecan shortbread cookies, divided
1 cup chopped pecans, toasted, divided
1/4 cup butter, melted
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1 carton (1-1/2 quarts) peach or vanilla ice cream, softened
1 cup peach preserves

Steps:

In a small bowl, combine 2 cups cookie crumbs, 1/2 cup pecans and butter. Press onto the bottom of a greased 9-in. springform pan., Top with half of the cake cubes, ice cream and preserves. Repeat layers. Sprinkle with remaining cookie crumbs and pecans. Cover and freeze for several hours or overnight. Let stand at room temperature for 10 minutes before cutting.

Nutrition Facts : Calories 505 calories, Fat 27g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 218mg sodium, Carbohydrate 63g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.