Ingredients
1
(10.75-oz.) pkg. frozen pound cake, thawed
1/2
gallon (8 cups) vanilla ice cream
2
medium peaches, peeled, pitted and chopped (1 1/2 cups)
2
tablespoons amaretto or 1/2 teaspoon almond extract
1
cup fresh blueberries, chopped
3
tablespoons peach preserves
1
cup whipping cream
3
tablespoons powdered sugar
1
teaspoon vanilla
Preparation
Line 9x5-inch loaf pan with plastic wrap. Cut pound cake horizontally into 4 equal slices; cut 1 slice in half. Line plastic wrap-lined loaf pan with cake slices, using half slices on ends.
Working fast, scoop 2 1/2 cups of the ice cream into medium bowl; mash slightly. Gently fold in 1/2 cup of the peaches and 1 tablespoon of the amaretto. Spoon into loaf pan; spread evenly. Freeze 30 minutes or until slightly firm.
Meanwhile, in small bowl, combine blueberries and preserves; mix well. Pour blueberry mixture over frozen peach ice cream; spread evenly. Freeze 20 minutes or until slightly firm.
Again working fast, in same medium bowl, slightly mash remaining 5 1/2 cups ice cream. Fold in remaining 1 cup peaches and remaining tablespoon amaretto until well combined. Gently spoon over blueberry layer; spread evenly. Cover with plastic wrap; freeze at least 8 hours or overnight until firm.
In small bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Invert frozen dessert onto serving platter; remove pan and plastic wrap. Spread whipped cream over sides and top of dessert. Freeze at least 15 minutes or until serving time.
Remove dessert from freezer. Cut into slices; place on individual dessert plates. If desired, garnish each serving with additional fresh peach slices and blueberries. Let stand 5 to 10 minutes before serving.
